625 ml (2 ½ cups) chicken broth

1 ham bone (optional)

500 ml (2 cups) peeled and diced potatoes

500 ml (2 cups) thinly sliced leek (about 1)

60 ml (¼ cup) butter

60 ml (¼ cup) unbleached all-purpose flour

500 ml (2 cups) diced Spiced Apple Glazed Ham (see recipe)

500 ml (2 cups) broccoli florets

125 ml (½ cup) milk

2.5 ml (½ tsp) dry mustard

1 sheet 225 g (½ lb) frozen puff pastry, thawed

1 egg yolk

15 ml (1 tbsp) water

Salt and pepper

In a saucepan, bring 500 ml (2 cups) of the chicken broth with the ham bone and potatoes to a boil (the bone is added for flavour). Simmer for 10 minutes or until the potatoes are al dente. Remove the bone. Set aside.

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

In a skillet, soften the leek in the butter. Season with salt and pepper. Sprinkle with the flour and mix well. Add the remaining broth (125 ml / ½ cup), the ham, broccoli, milk and mustard. Bring to a boil. Off the heat, add the reserved broth and potatoes and mix well. Pour into a 28 x 20-cm (11 x 8-inch) baking dish.

Roll out the puff pastry into a 25 cm (10-inch) square. Cut into 16 small squares. Cover the entire surface of the dish with the small squares of dough, overlapping and stretching slightly, if needed.

In a small bowl, combine the egg yolk and water. With a pastry brush, brush the dough with the egg wash. Bake for about 30 minutes or until the pastry is golden brown.

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