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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I've been making these pies for years, so lots of friends and family now have the recipe. If you can't find leeks, a sweet or mild onion works just as well. Ingredients:
1/4 cup butter, cubed |
4 cups sliced leeks (white portion only) |
1/2 pound sliced fresh mushrooms |
3 medium carrots, sliced |
1/2 cup king arthur unbleached all-purpose flour |
1-1/4 cups 2% milk |
1-1/4 cups vegetable broth |
1-3/4 cups cubed fully cooked ham |
2 tablespoons minced fresh parsley |
1/4 to 1/2 teaspoon ground nutmeg |
dash pepper |
1 sheet frozen puff pastry, thawed |
1 egg, lightly beaten |
Directions:
1. Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender.
2. Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir 2 minutes or until thickened. Remove from heat; stir in ham, parsley, nutmeg and pepper.
3. On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out four tops for pies. Fill four greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg.
4. Bake 18-22 minutes or until golden brown. Let stand 5 minutes before serving. Yield: 4 servings.
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