An elegant appetizer in the form of bird’s nests is prepared quickly and from simple products. Grated potato for hash brown and chopped thin straw ham – a great “building material”, thanks to which the nests will look very natural. Mix the ingredients and shape them, pressing them to the inside surfaces of molds for mini muffins. Then baked in the oven nests are filled with lemon cheese cream filling and decorated green peas, slices of ham and chives. You certainly enjoy the combination of crispy nests with delicate filling. friends: 
Time: 1 hour. Difficulty: easy Amount: 36 canapes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 thick slices of ham (about 110 g total)
- 450 gr (about 3.5 tbsp.) frozen grated potatoes for hash brown, defrost (approximately half a packet weighing 850 gr.)
- 220 gr cream cheese, room temperature
- Finely grated zest of 1 lemon
- 2 tbsp. l milk
- 1/4 Art. frozen peas
- 2 tbsp. l chopped chives (in 1 cm slices)
- Paprika for serving
- Special equipment: 1 metal mold for 12 mini muffins and 1 metal mold for 24 mini muffins
Recipes with similar ingredients: ham, potatoes, peas, cream cheese, chives, paprika
Recipe preparation:
- Place two grills in the upper and lower third of the oven and preheat the oven to 220 ° C. Sprinkle molds for mini muffins culinary spray.
- Slice the ham into thin strips about the size of roughly grated potatoes for hash brown. Set aside 1/3 tbsp. ham. Mix in a large bowl of the remaining ham, potatoes, 1 tsp. salt and black pepper. Spread the mixture evenly over the tins, about 1 tbsp. l with a slide for each serving. Press the mixture with a thin layer to the bottom and cell walls to make nests with jagged edges.
- Bake by swapping shapes in the middle of baking, until the nests will not brown on the edges and will not become crispy, about 25 minutes.
- Meanwhile, in a medium-sized bowl with an electric mixer on medium speed whip cream cheese cream, lemon zest, milk, 0.5 tsp salt and a little black pepper. Transfer the mixture to sealed plastic bag and cut the corner.
- When the nests are ready, remove them from the oven and let stand so that they are cool enough and they can be taken, about 10 minutes. Carefully lift the nests with the pastry spatula and shift from the forms onto the baking sheet. Evenly distribute on the nests stuffing. This can be prepared in advance; nests over two hours can stand at room temperature until ready for serving.
- Preheat filled nests before serving until cream cheese will not warm up, and the potatoes will not become crispy, about 7 minutes. By time in a small saucepan bring the water to a boil. Add frozen peas and cook until it warms up, but it does not should wrinkle, 5-6 minutes. Throw the peas in a colander, and shake to remove excess water.
- Put the nests on the dish. Sprinkle 1/4 tsp. delayed ham, 3 peas and about 1/4 tsp. chopped chives. Sprinkle with paprika and serve immediately.
