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.