INGREADIENT

• 1/4 cup butter, cubed
• 4 cups sliced leeks (white portion only)
• 1/2 pound sliced fresh mushrooms
• 3 medium carrots, sliced
• 1/2 cup all-purpose flour
• 1-1/4 cups 2% milk
• 1-1/4 cups vegetable broth
• 1-3/4 cups cubed fully cooked ham
• 2 tablespoons minced fresh parsley
• 1/4 to 1/2 teaspoon ground nutmeg
• Dash pepper
• 1 sheet frozen puff pastry, thawed
• 1 large egg, lightly beaten

Direction

1. Preheat oven to 425°. In a large saucepan, heat butter over medium-high heat. Add leeks, mushrooms and carrots; cook and stir until tender.
2. Stir in flour until blended. Gradually stir in milk and broth. Bring to a boil over medium heat, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in ham, parsley, nutmeg and pepper.
3. 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.
4. Bake until golden brown, 18-22 minutes. Let stand 5 minutes before serving.