Mini Cheese Ham Tarts Recipes

HAM AND CHEESE TARTS

Steps:

• In a small bowl, beat the cream cheese, onion dip, milk, mustard and orange zest until blended. Stir in the ham. , Split each biscuit into thirds; press into lightly greased miniature muffin cups. Spoon a scant tablespoonful of ham mixture into each cup; sprinkle with paprika. Bake at 375° for 12-17 minutes or until golden brown. Serve warm.

MINI HAM AND CHEESE ROLLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small mixing bowl, combine onion flakes, mustard, poppy seeds and margarine.
• Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches on a baking sheet. Drizzle the poppy seed mixture over the sandwiches.
• Bake for 20 minutes, or until cheese has melted. Serve these sandwiches warm.

MINI HAM & CHEESE QUICHES

Steps:

• Preheat oven to 325°. Divide croutons, cheese and ham among 12 greased muffin cups. In a large bowl, whisk remaining ingredients until blended. Divide egg mixture among prepared muffin cups., Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before removing from pan. Serve warm.

HAM & CHEESE PUFF PASTRY TARTLETS

Steps:

• Preheat the oven to 220°C (fan 200°C/425°F/gas 7).
• Place the vol-au-vents on a baking tray.
• Brush the outer rims with the egg.
• In equal quantities place the ham and cheese cubes in little towers on all the cases.
• Place the tray in the oven and bake for 13-15 minutes or until the cheese has melted and the pastry is golden brown.
• Serve immediately.

LITTLE HAM AND CHEESE TARTS

Steps:

• Preheat oven to 200ºC. Lightly grease a 12 x 1/3-cup capacity muffin pan.
• Heat oil in a small non-stick frying pan over medium heat. Add onion. Cook for 3 minutes, or until soft. Set aside to cool.
• Cut 4 x 10cm (diameter) circles from each sheet of pastry. Use to line muffin holes. Combine onion, ham and cheese. Divide between pastry shells.
• Combine eggs and milk in a jug. Whisk with a fork. Pour over ham mixture.
• Bake for 20 minutes, or until puffed and golden. Stand in pan for 5 minutes before transferring to a wire rack to cool.

COUNTRY HAM AND CHEDDAR MINI HAND PIES

Steps:

• Preheat oven to 400 degrees F. In a small saucepan over medium-low heat, melt the butter. Once the butter has melted, whisk in the flour, creating a roux. Allow the roux to cook for 1-2 minutes. Whisk in the milk, nutmeg, salt and pepper. The roux will thicken as it cooks into a bechamel. Once it becomes thick enough to coat the back of a spoon, take off the heat. Set aside.
• On a lightly floured surface, roll out the thawed puff pastry until 1/8 inch thick. Cut one sheet of puff pastry into 3 equal pieces longwise. Cut each piece in half crosswise, creating 6 equal pieces. Line a baking sheet with a piece of Reynolds Wrap® Aluminum Foil. Place the pastry on the lined baking sheet and brush the edges of the pastry with the egg wash.
• On one half of the piece of puff pastry, sprinkle 1 tablespoon of cheese and top with a slice of country ham. Spread 1 tablespoon of the bechamel over the ham. Repeat with another layer of cheese and ham, and finish with one tablespoon of bechamel. Fold the remaining half of the pastry over the filling. Crimp with edges with the tines of a fork. Brush the tops with the egg wash. Cut slits on the top of the pastry to allow the steam to escape the hand pie as it bakes. Repeat with the rest of the pastry.
• Bake the hand pies for 20-25 minutes, or until golden brown on top. Immediately place on a wire rack to cool.

MINI CHEESE & HAM TARTS

Steps:

• For Pastry: Rub together flour & margarine until it resembles breadcrumbs.
• Stir in water & mix to make a smooth dough.
• Lightly knead on a floured surface.
• Cut out 12 3 inch circles.
• Press into lightly greased muffin pan.
• For Filling: Mix cheese, ham & corn.
• Divide among pastry cups.
• Beat together egg, milk, salt & pepper, pour into cups.
• Sprinkle with paprika.
• Bake 400 degrees for 12-15 minutes.
• Serve warm.

HAM AND CHEESE PUFF TART

Steps:

• On a floured work surface, roll each sheet puff pastry to a 10-by-13-inch rectangle. Transfer to 2 parchment-lined baking sheets and refrigerate. In a small saucepan, melt butter over medium. Add flour; cook, stirring, until golden, 1 minute. Whisking constantly, add milk and simmer. Stir until thickened, 5 minutes. Season with salt, pepper, and pinch of nutmeg. Pour sauce into a bowl and let cool 30 minutes.
• Preheat oven to 400 degrees, with rack in lower third. Arrange ham evenly on 1 pastry sheet, leaving a 3/4-inch border; top with cheese and sauce. Brush pastry border with egg; top with second pastry sheet. Fold bottom edges over top and press to seal. Brush top with egg and cut vents in tart. Bake until browned and puffed, 30 minutes. Serve warm or at room temperature.