1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 cup milk
1 teaspoon dried minced onion
2 1/2 cups cubed fully cooked ham
1 cup frozen peas — thawed
2 hard-cooked eggs — chopped
Pastry for single-crust pie (8 inches)
Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8-in square or 11-in x 7-in x 2-in baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425F for 25 minutes or until crust is golden brown and filling is bubbly.
YIELD: 6 servings