Ham and Corn Cases
"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."
Ingredients
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.