Miniature ham puffs

1 Servings

Ingredients

Quantity Ingredient
---Cream Puff Dough---
1 cup Water
½ cup Margarine or butter; 1 stick
1 cup Flour; all-purpose
4 Eggs
3 cans Deviled ham; 4 1/4oz.each
1 tablespoon Prepared horseradish
1 tablespoon Onion; chopped fine
¾ teaspoon Pepper
⅓ cup Sour cream

Directions

HAVE READY AT SERVING TIME

Prepare Cream Puff Dough....Heat oven to 400. Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball;remove from heat. Beat in eggs, all at once, until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake about 25 minutes or until puffed, golden brown and dry. Cool completely on wire rack...

Up to 24 hours before serving, mix deviled ham, horseradish, onion, pepper and sour cream until well blended. Cover and refrigerate about 45 minutes before serving...Cut off tops of puffs with sharp knife; fill each puff with 1 rounded teaspoonful ham mixture..Replace tops of puffs...

NOTES : Makes 5 to 6 dozen puffs...

Recipe by: Betty Crocker 1994

Posted to recipelu-digest Volume 01 Number 362 by ctlindab@... on Dec 12, 1997

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