HAM 'N' EGG CREAM PUFFS

Ham 'n' Egg Cream Puffs image

"I've had this yummy, change-of-pace recipe for leftover ham so long, I can't remember where it originated," recalls Barbara Kemmer in Rohnert Park, California. "But my husband simply loves it!"

Provided by Taste of Home

Time 50m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

1/4 cup water
2 tablespoons butter
1/4 cup all-purpose flour
1 egg
1/8 to 1/4 teaspoon caraway seeds
FILLING:
5 teaspoons butter
5 teaspoons all-purpose flour
1/8 teaspoon salt
Dash pepper
1 cup 2% milk
1 cup cubed fully cooked ham
1 hard-boiled large egg, chopped
2 tablespoons chopped green pepper
1 teaspoon diced pimientos, optional

Steps:

In a small saucepan, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well. Continue beating until mixture is smooth and shiny. Stir in caraway seeds., Drop by rounded 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; discard soft dough from inside. Cool., For filling, in a saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add ham, hard-boiled egg, green pepper and pimientos if desired; heat through. Spoon into puffs; replace tops.

Nutrition Facts : Calories 518 calories, Fat 34g fat (18g saturated fat), Cholesterol 315mg cholesterol, Sodium 1378mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 26g protein.