Title: Flaky Ham Puffs
 Categories: Appetizers
      Yield: 6 servings
 
-----------------------------------PASTRY----------------------------------
  1 2/3 c  Unbleached All-Purpose Flour
    1/3 c  Yellow Corn Meal
    1/4 c  Grated Parmesan Cheese
    1/4 ts Salt
    1/2 c  Crisco Oil Or Vegetable Oil
      3 tb Ice Water

-----------------------------------FILLING----------------------------------
    3/4 c  Fully Cooked Ham; Ground
           -About 4 Ounces
    1/4 c  Dairy Sour Cream
    1/2 ts Prepared Mustard
    1/8 ts Onion Powder
    1/8 ts Pepper

--------------------------------MUSTARD SAUCE-------------------------------
      2 tb Crisco Oil Or Vegetable Oil
      2 tb Unbleached All-Purpose Flour
      2 tb Dry Mustard
    1/2 ts Salt
      1 c  Milk
 
  Make the mustard sauce by blending the Crisco Oil, flour, justard and salt
  in a small saucepan.  Cook over medium-high heat for 1 minute and then
  stir in the milk.  Cook, stirring constantly, until the sauce thickens and
  bubbles.  Yield: About 1 Cup.  Cover and refrigerate until serving time.
  For the Pastry, combine the flour, cornmeal, Parmesan cheese and salt in a
  medium mixing bowl.  Add the Crisco Oil, stir with a fork until moistened.
  Add the water, blending well.  Divide the dough in half.  Form each half
  into a ball.  Place 1 ball between 2 large sheets of waxed papper and roll
  the dough out to 1/8th inch thickness.  Remove the top sheet of waxed
  papper and cut the dough into 2-inch diameter circles.  Repeat with the
  remaining dough.  Cover and set aside.  For the filling, mix all of the
  ingredients in a small bowl and blend well.  Preheat the oven to 375
  degrees F.  To assemble the puffs, place one pastry circle on an ungreased
  baking sheet.  Place 1 scant tsp of the filling in the center of the
  circle and top with another pastry circle.  Press the edges of the circles
  together with a fork.  Repeat with the remaining pastry circles and
  filling.  Bake the puffs at 375 degrees F. for 10 to 15 minutes or until a
  light golden brown.  Remove to a wire rack to cool and serve with the
  mustard sauce.
  
  FLAKEY CRAB PUFFS:
  
  Follow the recipe above, substituting crab filling for ham filling.  For
  the Crab filling, milx 1 can (6 to 61/2 ounces) crab meat (rinsed and
  drained), 2 tb grated parmesan cheese, 1 tb Mayonnaise or Salad Dressing,
  1 tb minced green onion and 1/8 tsp of hot pepper sauce.  Mix all of the
  ingredients in a small mixing bowl, blending well and proceed with the
  assembly as above using the crab filling instead of the ham.
  
  From Cooking With Crisco Oil Cookbook By Proctor And Gamble Copyright 1985.