Serve these spooky pot pies for a fun Halloween dinner that will wow your friends and family.

INGREDIENTS

• 2 tbsp butter
• 2 cups chopped Brown Sugar Kentucky Legend Quarter Sliced Ham
• 3 leeks (white and light green parts only), sliced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 tbsp finely chopped fresh thyme
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp pepper
• 3 tbsp all-purpose flour
• 1 3/4 cups milk
• 1 cup frozen peas
• 1 tbsp sherry vinegar
• 1 egg
• 1 pkg (14 oz) frozen puff pastry, thawed
• 8 olive slices

DIRECTIONS

1. Preheat oven to 425˚F. Melt butter in large skillet set over medium heat; cook ham for 5 to 6 minutes or until browned. Add leeks, celery, carrots, thyme, garlic, salt and pepper; cook for 6 to 7 minutes or until vegetables start to soften. Sprinkle with flour; cook for 2 minutes.
2. Slowly whisk in milk; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, for about 5 minutes or until thickened. Stir in peas and vinegar. Remove from heat. Divide mixture among four 6-oz ramekins. Let cool slightly. Set on parchment paper­–lined baking sheet.
3. Beat egg lightly with 1 tbsp water; set aside. Using half of the puff pastry, roll four 2-inch balls for spider bodies and four 1-inch balls for spider heads. Roll out remaining half of puff pastry into 1/4-inch thickness. Cut thirty-two (5- x 1/2-inch) strips for spider legs.
4. Drape 8 pastry spider legs over each pot pie. Top with pastry spider bodies and heads. Brush egg wash over pastry, including legs. Add 2 olive slices on top of each smaller pastry ball for spider’s eyes. Loosely cover legs with foil to prevent burning.
5. Bake for 20 to 25 minutes or until pastry is golden brown and filling is bubbling.

Tip: Substitute pie pastry for puff pastry if desired.