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August 31, 2011
Deviled Ham Puffs
Timeless Snacks & Starters
Prep time:
48 minutes, plus chillingBake time :
25 minutes“These puffs looked so special on Grandma's blue serving platter.”
Ingredients
Serves 12
- 3 (4 1/4-ounce) cans deviled ham
- 1/3 cup sour cream
- 1 (2-ounce) jar pimientos, drained
- 1/4 cup minced celery
- 1 tablespoon prepared horseradish
- 3/4 teaspoon onion salt
- 3/4 teaspoon black pepper
- 1 cup water
- 8 tablespoons (1 stick) butter
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs
Directions
1
Combine deviled ham, sour cream, pimientos, celery, horseradish, onion salt and pepper in a medium bowl and mix well. Chill, covered, for 1 hour.
2
Preheat the ovento 400°F.
3
Place the water and butter in a medium saucepan. Bring to a rolling boil over high heat. Gradually stir in flour and salt, stirring continually. Cook, stirring continually, over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs and beat until dough is smooth and glossy.
4
Drop by rounded teaspoonfuls onto baking sheets. Bake puffs until puffed and golden brown, about 25 minutes. Remove to wire racks to cool.
5
Cut off the top of each puff and reserve. Remove soft center and discard. Spoon 1 rounded teaspoonful of deviled ham mixture into each puff. Replace each top.
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Grandma's Secret Tip
Grandma's Secret Tip
The puff mixture was something Grandma used several different ways. Sometimes she filled the puffs with chicken salad. Other times, for a dessert, she filled them with vanilla pudding, then drizzled them with chocolate or butterscotch sauce. And for cheese puffs to serve with dinner, she added a cup of shredded Cheddar or Swiss to the mixture before spooning it onto the baking sheet.
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