Ingredients

Ham Cups

• 4 sheets of filo pastry
• 500 g (2 cups) Authentic Cooked Ham, cut into medium-sized cubes (see note)
• 200 g (1 cup) peas
• 200 g (1 cup) carrots, diced
• 150 g asparagus (20)
• 200 g (1 cup) yellow beans
• 200 g (1 cup) zucchini, cut into sticks
• 30 g (2 tbsp) butter
• 5 ml (1 tsp) olive oil
• Salt and freshly ground pepper, to taste

Béchamel Sauce (you may also use a package of store-bought sauce)

• 500 ml (2 cups)  milk
• 30 g (2 tbsp)   flour
• 30 g (2 tbsp)  butter
• 50 ml (½ cup)  10% table cream
• 1 clove garlic, chopp
• 5 g (1 tsp)  thyme, chopped
• 5 g (1 tsp)  chives, chopped

Note:

Ask the clerk at the deli counter for 4 slices of Authentic Cooked Ham about 0.5 cm (¼" thick), or approximately 100 g.

Preparation
Filo Pastry Cup

1. Preheat oven to 175°C (350°F).
2. Melt 2 tbsp butter in microwave oven.
3. Lay sheet of filo pastry on a cutting board and brush the top with the melted butter.
4. Place second sheet on the first and brush with butter. Repeat with all four sheets, piling them one on top of the other. Once this is done, cut the stacked sheets into four squares.
5. Place each square of filo pastry into a muffin tin, pressing down in the middle of the square so it moulds to the inside of the tin, taking a cuplike shape.
6. Bake in the oven at 175°C (350°F) for 3 to 4 minutes.

Béchamel Sauce

1. Chop garlic, thyme and chives. Set aside.
2. Melt 2 tbsp butter in a saucepan and gradually whisk in flour.
3. Add the milk a little at a time.
4. Cook for 5 to 10 minutes while frequently stirring with a whisk.
5. Add the cream, garlic, thyme and chives to the béchamel sauce.

Ham Cup

1. Dice the carrots and cook in boiling salted water.
2. Cook the asparagus and yellow beans in boiling salted water.
3. Sauté the zucchini, yellow beans and asparagus in the olive oil. Season to taste.
4. Add the cubed ham, peas and carrots to the béchamel sauce.

How to Serve

1. Place a filo pastry cup in each plate and fill with the béchamel sauce mixture.
2. Place 3 pieces of asparagus, 3 yellow beans and a zucchini stick at the back end of each cup. Arrange the remaining asparagus, beans and zucchini around the cups.
3. Thin, whole carrots may also be served as an accompaniment.

Culinary Comment:

Serve with a whole wheat dinner roll for a complete, nutritious meal. A fruit cup would be perfect for dessert!!!