Ingredients
1 package (10 ounces) frozen puff pastry shells1/4 cup butter, cubed1/4 cup all-purpose flour1 teaspoon chicken bouillon granules1/2 cup hot water1-1/2 cups milk3 slices process American cheese1 teaspoon Worcestershire sauce1 teaspoon prepared mustard2 cups cubed fully cooked ham1/2 cup frozen peas, thawed, optional1 can (2-1/4 ounces) sliced ripe olives, drained2 tablespoons diced pimientos2 tablespoons minced fresh parsley
Preparation
Bake pastry shells according to package directions. Meanwhile, in a large saucepan, melt butter; stir in flour until smooth. Dissolve bouillon in water. Gradually add milk and bouillon to the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add the cheese, Worcestershire sauce and mustard. Stir until cheese is melted. Add the ham, peas if desired, olives, pimientos and parsley; heat through. Serve in pastry shells.
