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Makes 2-1/2 dozen appetizers1 recipe Mustard Sauce Pastry: 1-2/3 cups all-purpose flour 1/3 cup yellow cornmeal 1/4 cup grated Parmesan cheese 1/4 teaspoon salt 1/2 cup CRISCO Oil 3 tablespoons ice water Filling: 3/4 cup ground fully-cooked ham (about 4 ounces) 1/4 cup dairy sour cream 1/2 teaspoon prepared mustard 1/8 teaspoon onion powder 1/8 teaspoon pepper Prepare Mustard Sauce as directed. Cover and refrigerate. For pastry, combine flour, cornmeal, Parmesan cheese and salt in medium mixing bowl. Add Crisco Oil. Stir with fork until moistened. Add water. Mix well. Divide dough in half. Form each half into a ball. Place 1 ball between 2 large sheets waxed paper. Roll dough 1/8 inch thick. Remove top sheet waxed paper. Cut dough into 2-inch circles. Repeat with remaining dough. For filling, mix all ingredients in small mixing bowl. Preheat oven to 375ºF. To assemble puffs, place one pastry circle on ungreased baking sheet. Place 1 scant teaspoon filling in center of circle. Top with another pastry circle. Press edges of circles together with fork. Repeat with remaining pastry circles and filling. Bake puffs at 375ºF, 10 to 15 minutes, or until light golden brown. Remove to wire rack. Serve hot with Mustard Sauce. Flaky Crab Puffs: Follow recipe above, substituting crab filling for ham filling. For crab filling, mix 1 can (6 to 6-1/2 ounces) crab meat (rinsed and drained), 2 tablespoons grated Parmesan cheese, 1 tablespoon mayonnaise or salad dressing, 1 tablespoon minced green onion and 1/8 teaspoon hot pepper sauce in small mixing bowl. |
