Ham Puffs
"Delightful luncheon! Serve with a good green salad, white wine and a fruit dessert."

6 Pepperidge Farms Puff Pastry Shells
4 Tbl. butter
1 onion, finely chopped
1 bunch green onions, finely chopped
1 1/2 c. cooked ham, finely chopped
1/2 c. Italian black olives, chopped
1/2 tsp. salt
1/2 tsp. Tabasco
1/4 c. parsley, chopped
2 egg yolks
1/2 c. heavy cream
1 Tbl. Madiera
Melted butter

Prepare pastry shells according to package directions. Save the tops to be used later as caps. Melt the butter and saute the onions until golden. Add the ham and olives and mix well. Season with salt and Tabasco and add the parsley. Remove from heat and cool slightly. Mix the egg yolks and heavy cream. Stir into ham mixture and cook over very low heat until thickened. Do not let it boil. Add the Madiera. Fill the pastry shells with the ham mixture and replace the caps, brush with melted butter and heat about 15 minutes at 350 degrees F. Serves 6. All may be prepared the day before serving, but do not fill the shells until just before baking. Have the shells at room temperature and rehaet the filling until warm. Then proceed with recipe.