HAM-FILLED CHEESE PUFFS
Jennifer Anderson - Southampton

1/4 lb. butter
3 cups flour
1 dozen eggs
2 2/3 cups grated Swiss cheese
2/3 lb. ham, finely diced (no fat)
4 tbsp. Dijon mustard
3 cups water

In a saucepan, combine butter and water. Bring to a boil and add flour. Stir until mixture pulls away from sides of pan. Put into electric mixer and add eggs, one at a time. Beat for 5 minutes at high speed. Stir in 2 cups of the grated cheese. With a tablespoon, shape 48 rounds of the dough and put onto cookie sheets. Dampen a finger and make a large depression in each round. Mix the ham and mustard and spoon onto rounds of dough. Dot with butter. Sprinkle with remaining 2/3 cup of cheese. Bake at 375 degrees for 30 to 40 minutes.

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