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Ham a la King with Peas

 Ham a la King with Peas
My mom and I used to have a catering business, and this Ham a la King recipe was a popular choice from our menu. It looks elegant on the plate and always gets rave reviews. Being able to make the sauce a day ahead is a big plus. —Jean Grubb, Bastrop, Texas
6 ServingsPrep/Total Time: 20 min.


  • 1 package (10 ounces) frozen puff pastry shells
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1/2 cup hot water
  • 1-1/2 cups milk
  • 3 slices process American cheese
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared mustard
  • 2 cups cubed fully cooked ham
  • 1/2 cup frozen peas, thawed, optional
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons diced pimientos
  • 2 tablespoons minced fresh parsley


  • Bake pastry shells according to package directions. Meanwhile, in a
  • large saucepan, melt butter; stir in flour until smooth. Dissolve
  • bouillon in water. Gradually add milk and bouillon to the saucepan.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat; add the cheese, Worcestershire sauce and mustard. Stir
  • until cheese is melted. Add the ham, peas if desired, olives,
  • pimientos and parsley; heat through. Serve in pastry shells. Yield:
  • 6 servings.

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Ham a la King with Peas (continued)

Nutritional Facts: 1 filled pastry shell equals 487 calories, 31 g fat (12 g saturated fat), 60 mg cholesterol, 1,232 mg sodium, 35 g carbohydrate, 3 g fiber, 17 g protein.