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Phyllo Nests with Ham and Vegetables in Bechamel Sauce

Small crispy phyllo bites are real crowd pleasers and this recipe is no exception!

25 min
30 min
4 serving(s)

Ingredients

  • 4 sheets of phyllo pastry
  • 30 mL (2 tablespoons) of melted butter
  • 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

Béchamel sauce

  • 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

Preparation

Nids de pâte phyllo

  1. 1.

    Preheat oven to 400°F (205°C)

  2. 2.

    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.

  3. 3.

    Cut phyllo into four squares of equal size. Place each in a muffin tin, pressing down in the middle to form a nest.

  4. 4.

    Bake in oven for 2 to 3 minutes and set aside.

Sauce béchamel

  1. 1.

    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.

  2. 2.

    Cook vegetables in a pan of boiling water and drain.

  3. 3.

    Warm olive oil in a pan and sauté ham over medium heat. Add vegetables, then Béchamel sauce; mix well.

  4. 4.

    Serve filling in phyllo nests garnished with chives, and steamed vegetables on the side.

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