So the story on these…

Every Thursday, I let my daughter (currently 4-Years-Old) Go to my abundant cookbook collection, pick a book, and flip through until something sounds (or rather visually looks) good, and we make that on Thursdays, and she usually helps with a few aspects that are safe for her to help with!

I will be honest… her choices have been pretty impressive.

This recipe was originally “Ham in Patty Shells” but I wanted to keep it easy and not make my own patty shells, and they only had pastry shells/cups at our local grocery store, so we went with that!

This is more of an appetizer but we paired it with a Kale Chopped Salad mix from ALDI (highly recommend this as an ALDI buy! It is so delish and my family can personally approve!) for a delicious but light dinner.

*Side note there was definitely more filling than pastry cups, but we definitely saved that to utilize in a DELICIOUS Ham and Pea Puff Pastry Pot Pie (I will link this recipe down below!)

Ham in Pastry Shells

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Ingredients

2 Tbsp Butter
1 Onion chopped
Diced Prosciutto
1 package Frozen Peas, thawed overnight in fridge
2/3 cup Chicken Stock
3.5 ounces Diced Ham
3 Tbsp Heavy Cream
1 Egg Yolk, lightly beaten
8-12 Pastry Shells
Seasonings used: Salt, Tastefully Simple© Seasoned Pepper, Badia@ Seasonins Garlic Pepper, to taste

Instructions

Preheat the oven to 300°F.
Line a baking sheet with aluminum foil and spray with cooking spray.
Melt the butter in a dutch oven, add the onion, and cook over low heat, stirring occasionally, until soft and tender. Season your onions. Add prosciutto, peas, and chicken stock, and cook about 10-15 minutes until liquid evaporates.
Season more with seasonings listed above, or of your choice, to taste, if needed, and remove from heat.
Add in the ham, heavy cream, and egg yolk. Mix well to combine, and add back to heat and cook for a few more minutes.
Fill pastry shells with the pea and ham mixture and place in oven for 5 minutes.
*If you wish, before adding to the oven, grate a little parmesan cheese on the top of pastry shells.
*Save any leftover filling for a good soup or pot pie (Pot pie will be linked to the page of this recipe)