Salad bowl puff

Ingredients:

Filling:

• 1 1/2 cups (375 mL) Peas cooked, drained
• 2 cups (500 mL) diced cooked ham
• 1 cup (250 mL) shredded cheese
• 2 tbsp (25 mL) chopped onion
• 3/4 cup (175 mL) mayonnaise or salad dressing
• 1 1/2 tsp yellow mustard

Puff:

• 2/3 cup (150 mL) water
• 1/4 cup (50 mL) butter or margarine
• 4 eggs

Preparation:

            In large bowl, mix peas, ham, cheese, onion, mayonnaise and mustard until well blended. Cover and refrigerate at least 2 hours.
          Heat oven to 400ºF. Grease bottom and side of 9-inch glass pie plate. In 2-quart saucepan, heat water and butter to boiling. Add Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat.
          Beat in eggs, 1 at a time, with spoon; continue beating until smooth. Spread over bottom of pie plate (do not spread up side).
         Bake 35 to 40 minutes or until puffed and dry in center; cool. Just before serving, spoon filling into puff. Cut into wedges.