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Creamy Ham, Potato, & Asparagus Pastry
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Creamy Ham, Potato & Asparagus in Pastry

Ingredients

  • 10 oz package of Pepperidge Farm Puff Pastry Shells prepared according to package directions
  • 1 medium red potato diced into ½” pieces
  • 1 cup cubed cooked ham leftover ham works great obviously!
  • 1 14.5 oz carton of Campbell’s Soups For Easy Cooking in Creamy Herb & Garlic
  • 8 oz asparagus trimmed & cut into 1 ½” pieces (about 1 ½ cups)
  • leftover hard-boiled eggs optional

Instructions

  • Heat an oiled skillet over medium-high heat. Add the potato & ham; cook until lightly browned stirring occasionally. Stir in the soup & asparagus; heat to a boil. Reduce the heat to medium-low. Cover & cook for 3 minutes or until the asparagus is crisp tender. Season to taste.
  • Using a spoon, scoop the filling inside the prepared pastry shells. If you have any leftover hard boiled eggs – just chop them up and sprinkle on top.
  • [i]*additional serving suggestions - You could also serve this over biscuits – or even scoop the filling inside of a bowl, and top with the puff pastry as sort of a play on pot pie. Either way, it’s fabulous![/i]