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Ingredients
- 2 tbsp butter
- 2 tbsp flour
- 1 cup half and half cream
- 3/4 cup grated old Cheddar cheese
- 3/4 cup finely diced cooked ham
- 2 tsp Dijon mustard
- 1/8 tsp cayenne pepper
- 1/3 cup chopped mango chutney
- 48 croustade shells (such as Silvan)
Details
Servings 48
Preparation
Step 1
In medium saucepan, melt butter; add flour. Cook over low heat, stirring constantly, 2 minutes.
Slowly add half and half cream; bring to boil, stirring constantly. Reduce heat; simmer 3 minutes.
Remove from heat; add cheese, ham, mustard and cayenne pepper. Stir mixture until cheese melts.
Spoon 1 to 2 mL (1/4 to 1/2 tsp.) chutney into each shell; top with a rounded teaspoon of cheese mixture, smoothing the top.
Arrange filled shells on a jelly-roll pan; freeze 30 minutes. Transfer to freezer bags or airtight container; freeze up to one month.
To reheat: Preheat oven to 190°C (375°F). On baking sheet, arrange shells; sprinkle with additional cheese.
Bake 15 to 20 minutes, or until bubbly. Serve immediately.
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