Ham Pot Pie

Preheat the oven to 400°F.
In a large pot, melt the butter over medium-low heat. Stir in the onions, carrot, and celery, and cook until the onions are wilted and translucent, about 4 minutes. Sprinkle the flour over the vegetables, and let it sit for a moment, until the flour is soaked into the melted butter. Gradually add the chicken stock, continually whisking. As you stir, the sauce will thicken and become smooth. Whisk in the milk, then season to taste with salt and pepper.
Stir in the potatoes, sweet potatoes, and mushrooms. When the potatoes are just fork tender, stir in the ham and peas. Season to taste again with a little more salt and pepper, if necessary. Remove from heat, divide the filling between individual ramekins or oven-proof bowls, and let it sit on a lined baking tray while you prepare the pastry.
On a lightly floured surface, lay the puff pastry and cut circles of pastry about 2 cm larger in diameter than your baking dishes. If you like, you can also cut leaf shapes out of the pastry and use that instead of, or in addition to, the pastry rounds.
Cover the ramekins with pastry rounds and decoration, and cut slits in the pastry to let it vent while baking.
Whisk together the egg and tablespoon of water. Lightly brush the egg wash onto the puff pastry and season with sea salt.
Place the baking tray with the ramekins in the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and has risen, and the filling is bubbling within. If you find that the puff pastry is deflating upon removing from the oven, you may need to bake it for a little longer.
Let cool slightly before serving.

Ingredients

Instructions

Notes

Nutrition