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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Got this years ago from the good old Womans Weekly, great quick snack and a great way to use up left over bread!!! I sometimes pop in some chesse as well. Cases can be frozen for 2 months and reheated in an oven for 10 minutes. The filling can also be frozen for 2 months but thaw filling before reheating. Ingredients:
20 slices white bread |
125 g butter, melted |
30 g butter |
3 finely chopped green shallots |
100 g finely chopped leg ham |
2 tablespoons plain flour |
1 cup milk |
310 g corn kernels, drained |
Directions:
1. Remove crust from bread flatten bread with a rolling pin and cut bread into rounds using a 7cm plain cutter.
2. Press bread rounds into greased patty pans and brush bread cases with melted butter.
3. Bake in a moderately hot oven for about 15 minutes or until lightly browned. Let cases stand in pans for 5 minutes before removing.
4. Serve bread cases with warm ham and corn filling decorated with red strips of pepper if desired.
5. Ham and Corn Filling (Can be done in microwave).
6. Melt butter in a medium saucepan add shallots and leg ham stir over a low heat until shallots are just soft. Add flour, stir over medium heat for a further minute and gradually stir in milk, stir over low heat until mixture boils and thickens stir in corn kernels. I pop the filled cases back in the oven for a few minutes before serving, but you dont have to.
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