Ham Pot Pies

Whoa! What a way to use up leftover baked ham.  We love this one. Take a peak at the photo and you can see why.

• 1/4 cup butter, cubed
• 2 cups cauliflower chunks
• 2 cups asparagus, peeled and cut in 3 inch sections
• 1/2 lb. sliced fresh white mushrooms
• 3 medium carrots, sliced into 3 inch toothpick sticks
• 1/2 cup flour
• 1 1/4 cups 2% milk
• 1 1/4 cups vegetable broth
• 1 3/4 cups cubed, fully cooked ham
• 2 tbsp. minced fresh parsley
• 1/4-1/2 tsp. ground nutmeg
• pinch of pepper
• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten

Preheat oven to 425 degrees. In a large saucepan heat butter over medium heat and add the cauliflower, mushrooms and carrots, cooking and stirring until tender.

Stir in the flour until blended. Gradually add the milk and broth. Bring to a boil, stirring constantly and add the asparagus, cooking until thickened (about 2 minutes). Remove from heat and add the ham, parsley, nutmeg and pepper.

On a lightly floured surface, roll the pastry to 1/2 inch thickness. Using a 10 oz. ramekin to use as a template, cut 4 tops for the pies. Fill 4 buttered ramekins with the vegetable mixture and top with the pastry. Cut slits in the pastry to allow steam to escape and brush each top with the beaten egg.

Bake for 19 minutes and let stand at least 5 minutes before serving. Add a green salad, glass of wine and enjoy! We did and there is no ham left.