Comida Kraft
Recipe Box

Ham & Dijon Pastry Cups

Prep Time
20
min.
Total Time
38
min.
Servings

24 servings

You could buy some sort of frozen version of these Ham & Dijon Pastry Cups appetizers. But then you wouldn't get credit for their awesomeness.

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What You Need

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Make It

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  • Heat oven to 425°F.
  • Roll out each pastry sheet to 12x9-inch rectangle on lightly floured surface; cut each rectangle into 12 (3-inch) squares. Line each of 24 muffin cups with 1 pastry square.
  • Combine remaining ingredients; spoon into pastry cups, adding about 1 Tbsp. to each.
  • Bake 15 to 18 min. or until filling is heated through and pastry is golden brown.

Size Wise

When eating appetizers at a special occasion, be mindful of what you are eating so you savor the taste and are satisfied with a single serving.

Special Extra

Garnish each cup with a fresh parsley sprig just before serving.

Substitute

Prepare using KRAFT Shredded Swiss Cheese.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 160
Total fat 12g
Saturated fat 4g
Cholesterol 25mg
Sodium 200mg
Carbohydrate 10g
Dietary fiber 0g
Sugars 1g
Protein 4g
% Daily Value
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Just made these for 4th of July party and they were a huge hit! Just made these for 4th of July party and they were a huge hit! I added a few varieties... Ie. Instead of all swiss, I used 1/2 swiss AND 1/2 cheddar for the shredded cheese requirement, because I like cheddar cheese. Instead of all ham, I used 1/2 ham AND 1/2 bacon for the meat requirement. Instead of all red peppers, I used 1/2 red and 1/2 orange, just for variety and because I had it available. I used a tin for mini muffins, but still used the same 3" squares of puff pastry and ALL of the filling and still only made 24 of them and they were perfect... I can't imagine having bigger cups with smaller amounts of filling...? I've already got plans to make these again for a party this Friday!
Date published: 2008-07-07
Rated 5 out of 5 by from These were FANTASTIC! These were FANTASTIC! I had over a dozen people approach me, men and children to tell me they were delicious and women to ask for the recipe! I did change it up a bit though, including using a homemade puff pastry dough and fresh green onion and chives with plain cream cheese. I also experimented with pub style dijon. I hate frozen puff pastry, so if yours doesn't turn out great, try Emeril's puff pastry recipe. It's worth the work.
Date published: 2007-02-09
Rated 2 out of 5 by from I loved the idea, and I even made the filling up ahead of time (put in the fridge) to save some... I loved the idea, and I even made the filling up ahead of time (put in the fridge) to save some time. I just didn't have any sort of a 'kick' to it. Texture reminded me of scrambled eggs. I think I may omit the red pepper (didn't really add anything to the dish) and add crushed red pepper. Chopped green olives and/or scallions would add a nice punch, too.
Date published: 2007-01-04
Rated 4 out of 5 by from This recipe is very easy to make. This recipe is very easy to make. I substitue green pepper instead of red pepper. That is what I had on hand. I am baking them right now. I am sure you can make them in a mini-muffin to make more. I only made 12 in a muffin pan. Next time, I will spray my stone muffin pan. A little hard to get out of the pan. It tastes delicious!
Date published: 2005-05-04
Rated 5 out of 5 by from I made this recipe for our Bunco group and my husband snuck about 6 of them before I left the house... I made this recipe for our Bunco group and my husband snuck about 6 of them before I left the house and they were ALL gone and everyone raved on them. I LOVED using the frozen puff pastry...very easy and followed the recipe to the tee and thought it was perfect. Making them again for this next month's Bunco group.
Date published: 2007-03-28
Rated 3 out of 5 by from I don't think that I will make this again, far too much of a mustard taste to it. I don't think that I will make this again, far too much of a mustard taste to it. I just don't think the mustard peppers etc. married themselves. Maybe I should have known with dijon being right in the name. Might try it again and omit the mustard and change the recipe a bit as the bite size cocktail would be a hit.
Date published: 2012-03-09
Rated 4 out of 5 by from I made these for my bookclub and everyone loved them. I made these for my bookclub and everyone loved them. I read the previous review and decided to spice it up with a touch of crushed red pepper and a touch of cumin. It was really easy and the filling could be made the day before. Just be sure use serve them hot because they get soggy when they get cold.
Date published: 2007-03-22
Rated 4 out of 5 by from This was quick and easy! This was quick and easy! I made some changes..I used 2 cans of Pillsbury Cresent rolls to make 24 - 3" squares for mini muffin pan. I exchanged the swiss for chedder, I used 3/4 cup of chopped ham and changed the dijon mustard to Horsradish spicy mustard. People loved them and they went fast!
Date published: 2008-11-21
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