LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
14
20 MINS
20 MINS
OVERNIGHT
INGREDIENTS
1 tin (380g) Nestlé Ideal Evaporated Milk
3 tsp corn flour
¼ tsp each salt and pepper to season
½ cup grated cheese
5 slices (90g) ham, finely chopped
1kg store-bought bread dough, room temperature
1 tsp chopped fresh rosemary (optional)
Serving suggestion:
Rosemary sprigs
Tomato pasta sauce
METHOD
1. Add the Nestlé Ideal Evaporated Milk to a small pot over medium heat, but keep 4 tablespoons of the milk aside for later use.
2. In a small bowl combine ¼ cup of water and the corn flour and stir until dissolved to form a slurry. Add the slurry to the warm evaporated milk and whisk continuously for 5 minutes over medium heat until the mixture has thickened. Remove the pot from the heat and add the salt, pepper, cheese and ham and whisk until a smooth cheese sauce has formed. *Chef’s Tip: Making a slurry ensures a smooth sauce!
3. Pour the ham & cheese sauce into a 14-hole ice tray and freeze for 4 hours until firm or overnight for best results.
4. Preheat the oven to 180°C, line a baking tray with baking paper and place a ramekin in the centre of the tray. Lightly grease the ramekin and baking paper with non-stick cooking spray.
5. Divide the dough into 14 equal dough balls. On a lightly floured surface, gently roll each dough ball into 8cm disks with a rolling pin. Add a block of frozen ham & cheese filling to each disk and gently seal the dough around each cube to encase it fully. *Chef’s Tip: Use a clean bottle as a rolling pin!
6. Neatly arrange the stuffed dough balls, seam side-down, closely together around the ramekin to form a ring shape. Brush the dough balls with the reserved Nestlé Ideal Evaporated Milk and sprinkle with chopped rosemary, if using.
7. Bake for 20-25 minutes until cooked through and golden.
8. Allow the bread to cool on the tray for 5 minutes before carefully removing the ramekin.
9. Using a spatula, gently lift the bread ring from the baking tray and transfer to a serving platter. Serve the tomato pasta sauce in a ramekin in the centre of the bread ring for dipping. Garnish with fresh rosemary and ENJOY!
Pull-Apart Ham & Cheese Bites
LEVEL:
EASY
SERVES:
14
TOTAL TIME:
20 MINS
PREP TIME:
20 MINS
COOK TIME:
OVERNIGHT
Pull-Apart Ham & Cheese Bites
INGREDIENTS
1 tin (380g) Nestlé Ideal Evaporated Milk
3 tsp corn flour
¼ tsp each salt and pepper to season
½ cup grated cheese
5 slices (90g) ham, finely chopped
1kg store-bought bread dough, room temperature
1 tsp chopped fresh rosemary (optional)
Serving suggestion:
Rosemary sprigs
Tomato pasta sauce
METHOD
1. Add the Nestlé Ideal Evaporated Milk to a small pot over medium heat, but keep 4 tablespoons of the milk aside for later use.
2. In a small bowl combine ¼ cup of water and the corn flour and stir until dissolved to form a slurry. Add the slurry to the warm evaporated milk and whisk continuously for 5 minutes over medium heat until the mixture has thickened. Remove the pot from the heat and add the salt, pepper, cheese and ham and whisk until a smooth cheese sauce has formed. *Chef’s Tip: Making a slurry ensures a smooth sauce!
3. Pour the ham & cheese sauce into a 14-hole ice tray and freeze for 4 hours until firm or overnight for best results.
4. Preheat the oven to 180°C, line a baking tray with baking paper and place a ramekin in the centre of the tray. Lightly grease the ramekin and baking paper with non-stick cooking spray.
5. Divide the dough into 14 equal dough balls. On a lightly floured surface, gently roll each dough ball into 8cm disks with a rolling pin. Add a block of frozen ham & cheese filling to each disk and gently seal the dough around each cube to encase it fully. *Chef’s Tip: Use a clean bottle as a rolling pin!
6. Neatly arrange the stuffed dough balls, seam side-down, closely together around the ramekin to form a ring shape. Brush the dough balls with the reserved Nestlé Ideal Evaporated Milk and sprinkle with chopped rosemary, if using.
7. Bake for 20-25 minutes until cooked through and golden.
8. Allow the bread to cool on the tray for 5 minutes before carefully removing the ramekin.
9. Using a spatula, gently lift the bread ring from the baking tray and transfer to a serving platter. Serve the tomato pasta sauce in a ramekin in the centre of the bread ring for dipping. Garnish with fresh rosemary and ENJOY!