Preheat your oven to 400°F.
Melt butter in large dutch oven, and add diced red onion. Cook until onions are tender.
Add in flour little at a time, and stir to combine until the onions/butter, has absorbed it some.
Add in chicken stock, to liking, and whisk well until smooth like a gravy consistency.
Add in your ham and pea mixture and stir well to combine.
Salt and pepper, to liking.
Take off heat, and add a dash of heavy cream. Stir well to combine.
Spray a pie dish and add one puff pastry sheet. Add in your pie filling and then top with other puff pastry sheet.press to edges on the pie dish (its okay if you have to fold some corners up. I find that this dish actually looks pretty and rustic with a few imperfections) and with a knife make a few or so crosses in the top/middle of the pie.
Take your beaten egg (egg wash) and brush the entire top of the pie, really coat it good. This will make for a beautifully golden and crispy crust.
Place your pie in the oven and bake for about 40-45 minutes, until crust is golden and crispy to liking.
Enjoy warm!
*I paired this with a simple spinach and artichoke salad: whisk together olive oil, lemon juice, and dijon mustard. Plate some spinach with sliced bell pepper, and quartered artichokes, and drizzle with dressing and add some freshly ground pepper.
