This easy pie takes a shortcut using store bought puff pastry and is a great round two dinner recipe using leftover holiday ham!
Ingredients
1 sheet Puff pastry, thawed in refrigerator overnight
1 cup Ham, cooked and diced
2 Leeks, sliced and rinsed well
1 1/2 cups White mushrooms, quartered
2 Carrots, diced
2 sprigs Fresh thyme
1/2 Bay leaf
5 tbsp Butter, divided
4 tbsp All purpose flour
2 cups Chicken broth
1/2 cup Dry white wine
1 tsp Dijon mustard
2 tsp Dried parsley
1/2 tsp Onion powder
1/4 tsp Fresh grated nutmeg
Salt & pepper to taste
1/4 cup Heavy cream
1 Egg, beaten for the top
Directions
- Heat oven to 400°.
- Prepare filling: In an oven safe 10 inch skillet, on medium – low heat, cook leeks, mushrooms, thyme sprigs, bay leaf and carrots in 1 tablespoon butter until soft, 5 to 7 minutes. Add the rest of the butter and flour to make a roux, cook an additional 3 minutes. Whisk in broth, wine, mustard and seasonings and cook until thickened. Turn off heat and add ham and cream. Remove bay leaf and thyme sprigs.
- Roll out 1 sheet of puff pastry slightly cut a few slits for vents and place on top of filling. Brush the top with beaten egg.
- Bake at 400° 20 – 25 minutes until top is golden brown.
- Let rest 5 minutes before serving.
