This is a great way to use up leftover ham from Easter. If you’re all ‘hammed’ out, freeze the leftover ham and make this dish another time.
1 package (10 ounces) frozen puff pastry shells
3 slices of American cheese (or your favorite flavor)
1 tsp. Worcestershire sauce
1 tsp. ground mustard
2 cups leftover ham, cubed
½ cup frozen peas
3 tablespoons sliced green onions
1 small can sliced mushrooms, drained
1 small can sliced black olives, drained
2 tbsp. diced pimientos
2 tbsp. minced fresh parsley
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon salt
Dash white pepper
2 cups milk
Bake the pie crust according to package instructions.
In a large pan over medium heat, melt the butter. Stir in the flour, salt and pepper & whisk until the lumps disappear. Slowly add the milk and bring to a low boil, stirring constantly, until liquid thickens; about 2 minutes.
Reduce heat and add the remaining ingredients. Simmer until heated.
Serve in pastry shells.