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Ham ‘n’ Egg Cream Puffs

“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!”
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    2 servings


  • 1/4 cup water
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 egg
  • 1/8 to 1/4 teaspoon caraway seeds
  • 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


  • 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
1 each: 518 calories, 34g fat (18g saturated fat), 315mg cholesterol, 1378mg sodium, 26g carbohydrate (7g sugars, 1g fiber), 26g protein.
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