Beautiful and delicious! Topped with golden flakes of phyllo, bright gems of leeks, carrots and pepper are hidden inside. The ham is enveloped in a creamy mustard sauce. A pinch of nutmeg brings the flavours alive!
|1 tbsp (15 mL) Olive oil|
|2 tbsp (30 mL) Butter|
|1 cup (250 mL) Chopped leeks|
|1 cup (250 mL) Diced carrots|
|1 Small red pepper, diced|
|1 (800 g) Maple Leaf® Country Kitchen® Smoked Ham, diced|
|¼ cup (60 mL) All purpose flour|
|3 tbsp (45 mL) French’s® Dijon Mustard|
|1 ½ cups (375 mL) Milk|
|Pinch of nutmeg|
|1 cup (250 mL) Frozen peas|
|2 tsp (10 mL) Lemon zest|
|1 cup (250 mL) Grated sharp Cheddar cheese|
|½ - 1 lb (450 g) package phyllo pastry, defrosted|
|½ cup (125 mL) Melted butter|
PREHEAT oven to 375°F (190°C).
HEAT oil and butter together in a large saucepan over medium-high. Add leeks, carrots and red pepper. Sauté until just tender, about 5-6 minutes. Add ham then stir in flour. Cook for 1-2 minutes. Add Dijon mustard and milk and stir to combine. Add a pinch of nutmeg and allow to simmer for 10-12 minutes. Add peas and lemon zest. Transfer the mixture to a 9x9” (2.5 L) square pan. Sprinkle with cheese.
WORKING one sheet at a time, spread phyllo pastry on a clean work surface. Brush with melted butter and cut into 4” (10 cm) squares. Scrunch each piece of pastry and place on top of the filling. Repeat until the entire surface of the potpie is covered. Bake for 20 minutes or until golden brown on top.
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