Artichoke Ham Puffs Recipe
Artichoke Ham Puffs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe is wonderful for a special brunch with family or friends. With lots of cheese and chunks of ham, the filling is delicious and satisfying. I serve the puffs with fresh fruit and a sweet bread.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min.

Ingredients

  • 6 frozen puff pastry shells
  • 1/2 pound sliced fresh mushrooms
  • 6 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon minced fresh tarragon
  • 2 cups milk
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 1/8 teaspoon coarsely ground pepper
  • 3 cups cubed fully cooked ham
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained, patted dry and quartered

Directions

Bake pastry shells according to package directions. Meanwhile, in a large skillet, saute mushrooms in 2 tablespoons butter for 3-4 minutes or until tender. Add the remaining butter; cook for 2-3 minutes over medium heat until melted.
Stir in the flour, mustard and tarragon until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat to medium. Add cheese and pepper; cook and stir for 3-4 minutes or until cheese is melted. Remove from the heat; stir in ham and artichokes. Remove tops from pastry shells; fill with ham mixture. Replace tops. Yield: 6 servings.
Originally published as Artichoke Ham Puffs in Taste of Home April/May 2008, p51

Nutritional Facts

1 each: 669 calories, 46g fat (24g saturated fat), 125mg cholesterol, 1688mg sodium, 32g carbohydrate (6g sugars, 1g fiber), 33g protein.

  • 6 frozen puff pastry shells
  • 1/2 pound sliced fresh mushrooms
  • 6 tablespoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon minced fresh tarragon
  • 2 cups milk
  • 2-1/2 cups (10 ounces) shredded cheddar cheese
  • 1/8 teaspoon coarsely ground pepper
  • 3 cups cubed fully cooked ham
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained, patted dry and quartered
  1. Bake pastry shells according to package directions. Meanwhile, in a large skillet, saute mushrooms in 2 tablespoons butter for 3-4 minutes or until tender. Add the remaining butter; cook for 2-3 minutes over medium heat until melted.
  2. Stir in the flour, mustard and tarragon until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Reduce heat to medium. Add cheese and pepper; cook and stir for 3-4 minutes or until cheese is melted. Remove from the heat; stir in ham and artichokes. Remove tops from pastry shells; fill with ham mixture. Replace tops. Yield: 6 servings.
Originally published as Artichoke Ham Puffs in Taste of Home April/May 2008, p51

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