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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a delicious recipe from TOH for a great way to use up leftover ham. Times are an estimate. Ingredients:
1 (10 ounce) package frozen puff pastry shells |
1/4 cup butter |
1/4 cup flour |
1 teaspoon chicken bouillon granule |
1/2 cup hot water |
1 1/2 cups milk |
3 slices american cheese |
1 teaspoon worcestershire sauce |
1 teaspoon prepared mustard |
2 cups cooked ham, cubed |
1/2 cup frozen peas, thawed |
1 (2 1/4 ounce) can sliced ripe olives, drained |
2 tablespoons diced pimentos |
2 tablespoons fresh parsley, minced |
Directions:
1. Bake pastry shells according to package directions.
2. Meanwhile, in a saucepan, melt butter; stir in four until smooth.
3. Dissolve bouillon in water. Gradually add milk and bouillon to the saucepan. Bring to boil; cook and stir for 2 minutes or until thickened.
4. Reduce heat; add the cheese, Worcestershire sauce, and mustard; stir until cheese is melted. Add the ham, peas, olives, pimientos, and parsley; heat through.
5. Serve in pastry shells.
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