Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 recipe Sour Cream Pastry -- recipe aside1 pound cooked ham -- sliced 5/8" thick
- 1/2 cup Boursin cheese
- Sour Cream Pastry
- 1 cup presifted all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup + 1 tablespoon softened butter
- 1/4 cup sour cream
- =
Directions
Special equipment: 2 1/2-inch round cookie cutter.
Prepare the sour cream dough by combining all pastry ingredients.
Knead lightly, then roll it out 1/4-inch thick.
Cut the ham into sticks 5/8" x 1 1/2".
Spread the Boursin cheese lightly over the entire surface of the dough.
Cut 30 rounds of dough with the cookie cutter.
Place a ham stick in the center of each circle.
Fold the bottom edges together and press lightly to form a cornucopia.
Bake on a well-greased baking sheet 15 to 20 minutes at 350° F.