Ingredients
1/4 cup butter, cubed4 cups sliced leeks (white portion only)1/2 pound sliced fresh mushrooms3 medium carrots, sliced1/2 cup all-purpose flour1-1/4 cups 2% milk1-1/4 cups vegetable broth1-3/4 cups cubed fully cooked ham2 tablespoons minced fresh parsley1/4 to 1/2 teaspoon ground nutmegDash pepper1 sheet frozen puff pastry, thawed1 large egg, lightly beaten
Preparation
Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender.
Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir or until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper.
On a lightly floured surface, unfold puff pastry; roll to 1/4-in. thickness. Using a 10-oz. ramekin as a template, cut out 4 tops for pies. Fill 4 greased 10-oz. ramekins with leek mixture; top with pastry. Cut slits in pastry. Brush tops with egg.
Bake until golden brown, 18-22 minutes. Let stand 5 minutes before serving.
