Serves: 6
Total Calories: 278

1 (17-ounce) package frozen ready-to-serve puff pastry sheets
6 ounces ham luncheon meat sliced smoked cooked
1 cup potato diced cooked
2 tablespoons green onions thinly sliced
dash black pepper
1 (2 1/4-ounce) jar pimiento sliced, drained
1 egg slightly beaten
2 1/2 tablespoons flour
1/4 cup butter or margarine
1 3/4 cups half and half
2 tablespoons madeira wine or dry sherry
1 1/2 teaspoons Dijon style mustard
3/4 teaspoon chicken bouillon
1/8 teaspoon black pepper
Parsley sprigs (optional)
* See note below.

* Partially thaw puff pastry sheets according to package directions, about 20 minutes. Dice cooked ham (you will need about 1 cup). In a medium bowl, gently toss ham, potato, green onions and pepper set aside. Unfold pastry sheets, pressing together any torn areas. Cut each sheet into six rectangles (about 5 x 3 1/4 -inches each). Dip a small (1 1/4 - to 2-inch) decorative cookie cutter into flour then cut a design in center of six of the rectangles, but do not remove pastry. These cuts will form a "top hat" when baked. In the center of each remaining six rectangles, spread about 1/3 cup of the ham-potato filling, leaving a 1/2 -inch border. If desired, reserve twelve long pimiento slices for garnish sprinkle remaining pimiento on top of ham filling. Brush borders with beaten egg. Place decorative rectangles over each filled portion. Press edges together and seal with the tines of a fork.* Brush tops with remaining egg. Transfer to an ungreased baking sheet.

Place in the center of a preheated 400° oven. Immediately reduce oven temperature to 350° and bake for 40 to 45 minutes or until crisp and golden brown.

Meanwhile, in a small saucepan over medium heat, stir flour into melted butter. Cook and stir for 1 minute. Stir in half-and-half, Madiera, Dijon mustard, bouillon granules and pepper until smooth. Cook, stirring frequently, until mixture comes to a boil and is thickened. Remove from heat. Cover and keep warm. Stir before serving.

To serve, spoon about 1/3 cup of the sauce into the center of each serving plate. Place a pastry on top of sauce. Garnish with parsley and reserved pimiento. Pass remaining sauce.

* Individual servings can be made to this point, then covered and refrigerated up to 4 hours. Transfer to a room-temperature baking sheet brush with egg. Bake as directed. If sauce is prepared ahead, place a piece of plastic wrap directly on the surface and refrigerate. Remove plastic wrap and reheat over low heat, stirring frequently, about 10 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 278
Calories from Fat: 173

More Recipes from the Potato Lover's Cookbook Cookbook:
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Favorite Brunch Omelet
Garden-Stuffed Potatoes
Italian Potato Pie
Mexican-Stuffed Potatoes
Pizza-Stuffed Spuds
Potatoes Jubilee
Savory Puff Pastries