Ham and Corn Cases

15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #15080

October 24, 2014



"Found this years ago from the good old Woman's Weekly, great quick snack's and such a great way to use up left over bread!!! I sometimes pop in some cheese 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."

Original is 20 servings

Nutritional

  • Serving Size: 1 (129.7 g)
  • Calories 151.9
  • Total Fat - 8.1 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 20.7 mg
  • Sodium - 95.2 mg
  • Total Carbohydrate - 16 g
  • Dietary Fiber - 2.9 g
  • Sugars - 2.9 g
  • Protein - 5.5 g
  • Calcium - 21.7 mg
  • Iron - 1 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Remove crust from bread flatten bread with a rolling pin and cut bread into rounds using a 7cm plain cutter.

Step 2

Press bread rounds into greased patty pans and brush bread cases with melted butter.

Step 3

Bake in a moderately hot oven for about 10-15 minutes or until lightly browned. Let cases stand in pans for 5 minutes before removing.

Step 4

Serve bread cases with warm ham and corn filling decorated with red strips of pepper if desired.

Step 5

Note: Ham and Corn Filling (Can be done in microwave).

Step 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 don't have to.

Tips


No special items needed.

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