Prep 30 mins
Cook 20 mins
This is perfect to have in the freezer as they defrost quickly and go both, for a snack or a light dinner with salad. You can even use them for breakfast or brunch and they are great for picnics or trips to the country side. They are a classic! And it is yeast free!
For the dough
- 4 pints whole wheat flour
- 1 pint oil (I use sunflower seed)
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons baking powder
- 1 pint warm water (more or less in order to get a silky smooth dough)
For the filling
- 150 g ham
- 200 g cheese spread
- 30 g onions (I used half a semi big one)
- Put the flour, salt, sugar and baking powder together and mix.
- Slowly pour the oil in and mix. Add the water by slowly pouring it into the mixing bowl and keep on mixing the whole time to check on how the dough is doing. You might have to add a little flour or water until it looks soft and shiny but does not stick to your fingers when touching.
- Let the dough rest for about 20 minutes. Prepare the filling in the meantime.
- Cut the ham into little pieces (about as big as a fingernail) and mix with the fine chopped onion.
- Blend the cheese spread under it (take your time--first I thought it would not work but it becomes smooth quite in a sudden).
- Spice with salt, pepper and oregano.
- Roll the dough out or flat out little round patties, cut triangles out of it and put 1 spoon filling on the long end of it.
- Roll up and form a horn, watching out that the filling does not fall out. Press the ends together to avoid that.
- Bake your horns at 225° celcius for about 20 minutes or until golden.
Yum! These were really good!I made half a batch. I had a little trouble with the measurements, but after some asking around, I found out that a pint of flour=about 2 cups, so I went with that, using half whole-wheat, half all-purpose flour. I added the oil first, then water until the dough felt "right". I filled them with Monterey Jack cheese and strips of ham and thinly sliced green onions. Next time I'll make the full amount to keep some in the freezer for my kids lunches. Thank you Iceland! Made for Pick a Chef '09.
I had no idea what to expect from this recipe, but I knew I had to try it as it sounded so yummy! :) The final result was GREAT! The horns are very flaky with a nutty taste from the whole wheat flour and a sublte herb flavour. I am a vegetarian, so I made cheese horns instead of hamhorns. They were rich and oh so good! Mmmm! I had no problem with rolling out the dough. What I did is that I added the oil first and then kept a very close eye as to only add enough water to make the dough workable. That way I could stop at the right moment to have a soft, but not sticky dough. Im so happy that I tried these as they are a perfect little snack and great for parties, too as they look nice and arent a lot of work. I quartered the recipe and still ended up with 10 horns. What a nice surprise. :) THANKS SO MUCH for sharing these little nibbles with us, Iceland. I cant wait to make them again!
I made it no farther than the dough in this recipe so don't wish to assign stars. After adding the oil & water to the flour I had a gloppy mess. Hopefully the problem is in the changes made when I reduced the recipe to make a smaller amount of hamhorns, but it could be I am not used to working with this style of dough. Either way, my apologies to the chef and I hope others have a better experience with your recipe.