Total Time
30mins
Prep 15 mins
Cook 15 mins

This is a delicious recipe from TOH for a great way to use up leftover ham. Times are an estimate.

Ingredients Nutrition

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.
Most Helpful

4 5

I'm giving this 4 stars because I had a little trouble understanding the directions as is. When making dishes with puff pastry I have always baked the dish in the oven with the frozen puff pastry but this one says to bake first and then fill without any further baking. I think that the flavors may blend better if the dish was baked with the frozen pastry. Also as is the recipe mentions shells in a plural manner implying that I should have baked the puff pastry for individual servings and then fill but there was no instruction about how many, ect. so I felt the instruction was lacking a bit. The flavor was good, not outstanding, but good and almost comforting.