I created this recipe to use leftovers from Thanksgiving for a day-after brunch. It combines the best of the holiday flavors - smoked ham, cranberries, almonds, and smoked mozzarella cheese - into puff pastry shells, to make a really elegant presentation for a buffet, or it could be put into mini muffin pans for an appetizer. Sprinkle with finely chopped parsley or paprika if desired.

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Recipe Summary

prep:
15 mins
cook:
23 mins
total:
38 mins
Servings:
9
Yield:
9 pieces
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Melt 1/4 cup butter in a saucepan over medium heat. Whisk in flour until fully incorporated. Add milk; bring to a slow boil. Whisk until thickened, 3 to 5 minutes. Add nutmeg, white pepper, cayenne, and salt. Remove from heat and let filling cool slightly. Add ham, mozzarella cheese, cranberries, and almonds.

  • Roll out puff pastry on a lightly floured work surface. Brush lightly with melted butter. Cut into 9 equal squares. Stretch gently to enlarge and place squares, buttered side-down, into muffin cups. Divide filling evenly between the cups.

  • Bake in the preheated oven until golden brown, about 15 minutes. Cool slightly.

Nutrition Facts

356 calories; protein 9.7g; carbohydrates 23.3g; fat 25g; cholesterol 32.4mg; sodium 382.1mg. Full Nutrition
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