These easy pies are made with a creamy filling that is topped with a store-bought puff pastry to make a delicious top crust.
This image and instruction has been provided by Foodland Ontario, foodlandontario.ca.
Preparation Time: 20 minutes
Cooking Time: 13 minutes
Baking Time: 25 minutes
Standing Time: 5 minutes
Makes 4 servings
1/4 cup (50 mL) butter
2 cups (500 mL) sliced Ontario leeks (white and light green parts only)
1 cup (250 mL) finely diced Ontario carrots
1 pkg (227 g) small Ontario crimini mushrooms, sliced
2 cloves Ontario garlic, minced
1-1/2 tsp (7 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) ground nutmeg
1/4 cup (50 mL) all-purpose flour
1-1/4 cups (300 mL) reduced-sodium vegetable broth
1-1/4 cups (300 mL) Ontario milk
2 cups (500 mL) diced cooked Ontario ham
1 cup (250 mL) frozen Ontario green peas, thawed
1 sheet (225 g) frozen puff pastry, thawed, chilled
1 Ontario egg, beaten
In large nonstick skillet, melt butter over medium heat; add leeks, carrots and mushrooms. Cook, stirring often, for 5 to 7 minutes, until soft. Add garlic, thyme, salt, pepper and nutmeg; cook, stirring, for 1 minute.
Sprinkle flour over vegetables and stir to coat. Stir in broth and milk; cook, stirring, for about 3 to 5 minutes or until sauce is thickened. Stir in ham and peas. Divide mixture into four 10-oz (300 mL) ramekins or baking dishes and place on rimmed baking sheet.
On lightly floured work surface, roll out puff pastry into 12-inch (30 cm) square. Trim edges to straighten, as necessary. Cut into four 6-inch (15 cm) squares. Top each ramekin with puff pastry. Gently cut 3 vents in each pastry top; brush with beaten egg.
Bake in 400°F (200°C) oven for 20 to 25 minutes or until crusts are golden brown. Let stand 5 minutes before serving.
Nutritional Information:
1 serving
PROTEIN: 26 grams
FAT: 29 grams
CARBOHYDRATE: 54 grams
CALORIES: 578
FIBRE: 6 grams
SODIUM: 1180 mg
