Deviled Ham Beer PuffsBy Someone Left the Cake Out in the Rain
- Recipe TypeAppetizer
- Prep Time20 minutes | filling should sit overnight
These salty-sweet puffs are perfect for your next get-together. Megan, the blogger behind these snacks, says they can be served hot or cold and the IPA "adds an amazing dimension" to the recipe.
Beer Puffs1 cup India Pale Ale
- 1 cup King Arthur All-Purpose Flour
- 1 stick unsalted butter
- 1/2 tsp salt
- 1/2 tsp sugar
- 4 large eggs
Deviled Ham Filling1 8-ounce package cream cheese, softened
- 2 4.5-ounce cans deviled ham
- 1/2 cup Cabot Extra Sharp Cheddar, shredded
- 1/2 cup strawberries, chopped
- 1 tsp horseradish
- 2 tsp apple cider vinegar
- 3 Tbsp chives
- 1/2 tsp sugar
- 1/4 tsp salt
- Preheat oven to 425°F. In a medium saucepan, bring beer and butter to a boil over medium-high heat. Cut heat back to medium and stir in flour, salt and sugar. Keep mixing until dough forms a ball. Remove from heat and add eggs, one at a time, beating after each addition.
- Drop tablespoons of dough onto a Silpat lined cookie sheet. Bake for 18 minutes. Remove from oven and allow to cool.
- Combine all ingredients in a small bowl. Refrigerate overnight.
- Slice puffs crosswise. Fill puffs with tablespoon of ham mixture.
- If serving hot, preheat oven to 350°F. Place puffs on a lined cookie sheet and bake for 6 minutes.
- See Megan's full post.
Deviled Ham Filling
Someone Left the Cake Out in the Rain, is a cooking blog by Megan, a simple girl from the Mid-Atlantic who has lived all over and dabbled in everything from ballet and bartending to law school and sports writing. Sharing her love and passion for food and cooking is a tremendous joy for her and cooking with craft beer only helps to combine two of her loves.