ham and corn bread cases …

this recipe  can be prepared a day ahead; assemble close to serving.

20 slices white bread (i used wholegrain bread)
125g butter, melted

ham and corn filling
30g butter
3 green shallots, chopped
100g leg ham, finely chopped
2 tbsp plain flour
1 cup milk
310g can corn kernels, drained

1) grease 20 holes of two deep patty pan trays.
2) remove crusts from bread, flatten bread with a rolling pin.  cut bread into rounds using a 7cm plain cutter, press into prepared pans.
3) brush bread cases with butter, bake in moderately hot oven about 15 minutes, or until lightly browned.  stand cases in pans 5 minutes before removing.
4) serve cases filled with warm ham and corn filling.  decorate with strips of red pepper, if desired.

ham and corn filling
heat butter in pan, add shallots and ham, cook, stirring, until shallots are soft.  add flour, stir until bubbly.  remove from heat, gradually stir in milk, stir over heat until mixture boils and thickens; stir in corn.

makes 20.  cases and filling suitable to freeze separately.  filling suitable to microwave.

“let food be thy medicine and medicine be thy food” ~ hippocrates


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