Appetizer > Savory Puffs > Stuffed Puffs

Stuffed Ham and Cheese Puffs Recipe

Ingredients with Measurements:
- 1 sheet puff pastry, thawed
- 1/2 cup diced ham
- 1/2 cup shredded cheddar cheese
- 1/4 cup cream cheese, softened
- 1 tablespoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1 egg, beaten
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Parchment paper
- Pastry brush
- Rolling pin
- Cookie cutter or knife

Step-by-step instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a mixing bowl, combine the diced ham, shredded cheddar cheese, cream cheese, Dijon mustard, garlic powder, salt, and pepper. Mix well.

3. On a lightly floured surface, roll out the puff pastry sheet to a thickness of about 1/8 inch.

4. Using a cookie cutter or knife, cut out circles of about 3 inches in diameter.

5. Place a tablespoon of the ham and cheese mixture in the center of each circle.

6. Fold the pastry over the filling to create a half-moon shape. Press the edges together with a fork to seal.

7. Brush the tops of the puffs with the beaten egg.

8. Bake for 15-20 minutes, or until golden brown and puffed up.

9. Serve warm.


Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
400°F (200°C)
Serving size:
Makes 12 puffs

Nutritional information:
Calories: 160
Fat: 11g
Carbohydrates: 10g
Protein: 5g
Sodium: 250mg

Substitutions for ingredients:
- You can use any type of cooked ham, such as smoked ham or honey ham.
- You can substitute the cheddar cheese with any type of cheese you prefer.
- You can use any type of mustard, such as whole grain mustard or spicy mustard.

Variations:
- You can add chopped herbs, such as parsley or chives, to the filling for extra flavor.
- You can add diced vegetables, such as bell peppers or onions, to the filling for extra texture.
- You can make mini puffs by using a smaller cookie cutter or knife.

Tips and tricks:
- Make sure the puff pastry is thawed before using it.
- Don't overfill the puffs, or they may burst open during baking.
- Use a fork to seal the edges of the puffs well, to prevent the filling from leaking out.
- You can freeze the unbaked puffs for up to 1 month. To bake, simply brush with egg wash and bake as directed, adding a few extra minutes to the baking time.

Storage instructions:
Store the leftover puffs in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the puffs in the oven at 350°F (180°C) for 5-10 minutes, or until heated through.

Presentation ideas:
Arrange the puffs on a platter and garnish with fresh herbs, such as parsley or thyme.

Garnishes:
Fresh herbs, such as parsley or thyme.

Pairings:
These puffs pair well with a simple green salad or a bowl of soup.

Suggested side dishes:
Roasted vegetables, such as asparagus or Brussels sprouts.

Troubleshooting advice:
- If the puffs are not puffing up, make sure the oven is hot enough and that the pastry is not too thick.
- If the puffs are leaking, make sure the edges are well-sealed and that the filling is not too wet.

Food safety advice:
Make sure the ham is fully cooked before using it in the filling.

Food history:
Puff pastry is a French invention that dates back to the 17th century. It is made by layering butter and dough, then rolling and folding the dough several times to create many layers. When baked, the layers puff up and create a light, flaky texture.

Flavor profiles:
These puffs are savory and cheesy, with a hint of tanginess from the Dijon mustard.

Serving suggestions:
Serve these puffs as an appetizer or snack, or as part of a brunch spread.

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Taste: Savory, Cheesy, Rich, Tangy, Salty