Ham Potato And Gouda Puffs Recipes

HAM AND GOUDA PASTRY PUFFS

Steps:

• Heat oven to 400°. Mix all ingredients except pastry.
• Cut pastry into circles with 2 1/2- to 3-inch round cookie cutter or pastry wheel. Spoon about 1 rounded teaspoon ham mixture on center of each circle; brush edges with water. Fold each circle over filling, pressing edges to seal.
• Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 18 to 22 minutes or until golden brown. Serve warm.

HAM AND CHEESE PUFFS

Steps:

• Preheat oven to 375°. Combine the first six ingredients. Divide crescent dough into 24 portions. Press into greased mini muffin cups., Spoon 1 tablespoon ham mixture into each cup. Bake until golden brown, 13-15 minutes.

HAM POTATO PUFFS

Steps:

• Preheat oven to 350 degrees.
• Spray a 12 count muffin tin with cooking spray.
• Mold biscuits to the shape of each biscuit cup. You will need to snip a bit from each in order to get 12 altogether-the biscuits I buy only have 8 in them.
• In a large bowl, combine the ham, potatoes, 3/4 cup cheese, parsley, and garlic powder if using and green onion if using.
• Divide ham mixture between the 12 cups.
• Bake for about 25 minutes, or until done. (Use a toothpick to check if biscuit is done, then use a spoon to see if underside is brown enough, if not bake longer).
• Sprinkle with remaining 1/4 cup of cheese and continue baking until cheese on top melts. (I put a large cooking sheet underneath so that the melting cheese does not mess up my oven).
• Serve warm.
• Refrigerate leftovers, or freeze.

SMOKED GOUDA AND HAM APPETIZER TARTS

Steps:

• Preheat oven to 350°. In a large bowl, combine first six ingredients. Stir in cheese, ham and cranberries. Spritz one side of each wonton wrapper with cooking spray. Gently press into miniature muffin cups, coated side up. Spoon 1 tablespoon cheese mixture into each., Bake 10-14 minutes or until crusts are golden brown. Sprinkle with fresh chives if desired; serve warm. Refrigerate leftovers.

APPLE, HAM, AND SMOKED GOUDA RUSTIC TARTS

Steps:

• FOR THE PASTRY: In a food processor combine flour, sugar, baking powder, pepper, and the 1 teaspoon salt; cover and pulse with a few on/off turns to combine. Add the 1 1/2 cups butter; cover and pulse with several on/off turns until the largest pieces of butter are no bigger than a small pea (about eight 1-second pulses). Add cheese; cover and pulse with a few on/off turns to work it inches Add egg yolks; cover and pulse with a few on/off turns to combine.
• Transfer the mixture to a very large bowl. Gradually add 1/2 cup of the ice water, stirring with a fork until combined. Squeeze a small handful of the dough together (it should easily hold together without crumbling apart). If necessary, add enough of the remaining 1/4 cup ice water, 1 tablespoon at a time, until dough holds together, stirring between additions. Gather mixture into a ball, kneading gently until it holds together. Transfer to a cutting board; cut into six equal portions. Place each dough portion on a sheet of plastic wrap; fold the plastic wrap tightly over the ball. Pat each plastic-wrapped dough ball into a 4-inch disk. Chill for 1 hour to 2 days.
• FOR THE TARTS: place apple slices in a large bowl. Add the 1/4 cup melted butter, the apple jelly, and lemon juice; toss to combine. Line two extra-large baking sheets with parchment paper; set aside.
• On a well-floured surface, roll a pastry disk to a 9- to 10-inch circle, about 1/4-inch thick. Spread 1 1/2 teaspoons of the mustard over dough circle. Overlap two slices of the ham in the center of the dough circle; arrange one-sixth of the apple mixture over the ham, making sure to leave a 3-inch border uncovered. Fold dough edges over apple slices, loosely pleating the dough and leaving apple slices uncovered in the center. Using a spatula, carefully transfer the tart to a prepared baking sheet. Repeat with the remaining dough disks, mustard, ham, and apple mixture, placing three tarts on each baking sheet. Cover and chill for 1 hour.
• Arrange one oven rack in the upper-middle position and another oven rack in the lower-middle position of the oven. Preheat oven to 375°F.
• In a small bowl beat together egg, the 1 tablespoon water, and the pinch salt. Using a pastry brush, brush the egg mixture over the edges of each tart. Bake in the preheated oven for 35 to 40 minutes or until the dough is golden and the apples are tender. Cool slightly on wire racks. Serve warm.