These Ham Pot Pies are a delightful twist on a classic comfort food, featuring a creamy filling loaded with savory ham and vibrant vegetables, all topped with a flaky puff pastry crust. Perfect for a cozy dinner, they are sure to become a family favorite.
Ingredients
| ¼ | cup butter |
| 4 | cups sliced leeks |
| 3 | medium carrots, sliced |
| 1 | cup frozen peas |
| ½ | fluid ounce flour |
| 1¼ | cups milk |
| 1¼ | cups vegetable broth |
| 2 | cups HORMEL® CURE 81® Diced Boneless Ham |
| 2 | tablespoons minced fresh parsley |
| ¼ | teaspoon nutmeg |
| ¼ | teaspoon black pepper |
| 1 | sheet frozen puff pastry, thawed |
| 1 | large egg, lightly beaten |
Directions
Heat oven to 425°F. In large saucepan, over medium-high heat, heat butter. Add leeks, carrots and peas. Cook 2 to 3 minutes, or until tender.
Stir in flour until blended. Gradually stir in milk and broth. Bring to boil over medium heat, stirring. Cook, stirring until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper.
On lightly floured surface, unfold pastry; roll out. Using a 10-ounce oven safe ramekin as a template, cut out 4 tops for pies. Fill ramekins with ham mixture; top with pastry. Cut slits in pastry. Brush tops with egg.
Bake 20 to 22 minutes, or until golden brown. Let stand 5 minutes before serving.