Ham, Swiss and Apple Pies

This will keep you warm on those upcoming chilly nights.

Ingredients:

  • 2 large sweet onions, sliced
  • 2 yellow onions, sliced
  • 2 Tbsp. butter
  • 2 tsp kosher salt
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 8 oz. mushrooms, sliced
  • 1 stalk celery, chopped
  • 2 C. cooked ham, cubed
  • 1 apple, peeled, cored, and chopped
  • 1 Tbsp. ginger, minced
  • 2 C. veggie stock
  • 1 tsp. ground coriander
  • 1 tsp. ground sage
  • 1 tsp. ground cumin
  • 1/2 tsp. thyme
  • 1/2 tsp. pepper
  • 1/2 tsp. nutmeg
  • 1/2 C. forzen peas, thawed
  • 1 C. 2% milk
  • 1 C. shredded swiss cheese
  • 1 sheet puff pastry, thawed
  • 1 egg
  • 1 Tbsp. water

Preheat oven to 400°

Melt butter in electric skillet at 350. Place a layer of onions and sprinkle with salt. Layer the rest of your onions in this fashion until all are in the skillet. Cook, stirring occassionally for about 20 minutes. Reduce heat and cook until a nice caramel brown color, about another 25 minutes. Add garlic, carrots, and celery, cooking until soft. Add ham, mushrooms, apple, peas, coriander, sage, cumin, thyme and pepper. Stir to combine and add the stock and simmer about 15 minutes. Add milk and cheese and cook until thickened, about 10 minutes.

Roll out pastry dough and cut about 1/4″ bigger than your gratin bowls. Fill bowls with the ham mixture. Top with pastry, folding the sides over. Lightly beat egg with water and brush over pastry. Cook for 20 minutes and let cool for at least 10.

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