Ham ‘N’ Egg Cream Puffs

• 1/4 cup water
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1 egg
• 1/8 to 1/4 teaspoon caraway seeds
• 5 teaspoons butter
• 5 teaspoons all-purpose flour
• 1/8 teaspoon salt
• Dash pepper
• 1 cup 2% milk
• 1 cup cubed fully cooked ham
• 1 hard-boiled large egg, chopped
• 2 tablespoons chopped green pepper
• 1 teaspoon diced pimientos, optional

1. In a small saucepan, bring water and butter to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well. Continue beating until mixture is smooth and shiny. Stir in caraway seeds.
2. Drop by rounded 1/4 cupfuls 3 in. apart onto a greased
3. . Bake at 400u0b0 for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; discard soft dough from inside. Cool.
4. For filling, in a saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add ham, hard-boiled egg, green pepper and pimientos if desired; heat through. Spoon into puffs; replace tops.

water, butter, allpurpose, egg, caraway seeds, butter, flour, salt, pepper, milk, egg, green pepper, pimientos

Taken from www.tasteofhome.com/recipes/ham-n-egg-cream-puffs/ (may not work)