Saturday Surprise Puffs
Prep time
Cook time
Total time
These are great make ahead individual puff pastry quiche tarts with the best flavour.
Recipe type: Appetiser
Cuisine: Australian
Serves: 8
  • 2 sheets puff pastry
  • 3 tablespoons butter
  • ½ medium onion finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon fresh ginger, grated
  • 1 cup small mushrooms, chopped
  • 1 tablespoon sweetened condensed milk
  • ½ teaspoon turmeric
  • 2 eggs
  • ⅓ cup cream
  • ¼ teaspoon salt (or to taste)
  • ⅛ teaspoon pepper (or to taste)
  • 1 tablespoon chopped parsley (plus additional for garnish)
  • 4 slices shaved ham off the bone
  • ¼ cup cream cheese
  • ⅛ cup grated cheddar cheese for garnish
  1. Place frozen puff pastry out to thaw. Preheat oven to 210C/425F.
  2. In a frying pan on medium heat, add1 tablespoon of butter. When the butter is melted add the garlic, onion and ginger along with a pinch of salt and saute on medium heat until translucent.
  3. Add 2 tablespoons butter and add in the chopped mushrooms and stir-fry until golden brown.
  4. Add the turmeric and sweetened condensed milk and cook until the mixture is nearly dry.
  5. Cut the puff pastry sheets into squares and gently place in a cupcake tin. Use every other hole so the pastry has room to hang over. Gently press pastry into the cupcake holes to form a cup.
  6. Tear shaved ham and divide amongst the pastry cups.
  7. Add a small square of cream cheese to each cup.
  8. Divide the mushroom mixture evenly and place on top of the ham and cream cheese.
  9. Whisk together the eggs, cream, parsley, salt and pepper and fill the puff pastry cups nearly to the top.
  10. Place in preheated oven and bake for 5 minutes and then reduce heat to 180C/350F for a further 15 minutes or until the egg mixture has puffed up signaling it's cooked through.
  11. Remove from oven and garnish with grated cheese and parsley.
  12. Serve as finger food or alongside a garden salad.
Recipe by Orgasmic Chef at