500 mL (2 cups) of Lafleur Authentique Slowly Smoked Ham, finely diced
125mL (½ cup) of peas
125 mL (½ cup) of carrots, diced
125 mL (½ medium) of onion, diced
125 mL (½ cup) of celery, diced
5 mL (1 teaspoon) of olive oil
500 mL (2 cups) of cold milk
30 mL (2 tablespoons) of flour
30 mL (2 tablespoons) of butter
5 mL (1 teaspoon) of garlic, chopped
5 mL (1 teaspoon) of thyme, chopped
5 mL (1 teaspoon) of chives, chopped
Freshly grated nutmeg
Salt and pepper to taste
Phyllo pastry nests:
Preheat oven to 400°F (205°C)
Roll out a sheet of phyllo pastry on work surface and brush top with melted butter. Place a second sheet of phyllo on top and brush with more melted butter. Repeat until you have 4 sheets of phyllo, stacked and buttered. Cut phyllo into four squares of equal size. Place each in a muffin tin, pressing down in the middle to form a nest.
Bake in oven for 2 to 3 minutes and set aside.
Melt butter in a pan and add flour gradually, mixing well. Add milk a little at a time. Cook for 5 to 10 minutes, whisking frequently. Add garlic, thyme, chives, nutmeg, salt and pepper to taste.
Cook vegetables in a pan of boiling water and drain.
Warm olive oil in a pan and sauté ham over medium heat. Add vegetables, then Béchamel sauce; mix well.
Serve filling in phyllo nests garnished with chives, and steamed vegetables on the side.
Tips from the chef
Phyllo pastry is available in the freezer section of most grocery stores.