Utensils: Saladmaster machine; 11" Skillet; Saladmaster Machine; EOC Skillet
3 cups cubed ham
1 can mushroom soup
1 can (from soup) milk
1 green bell pepper
1 medium onion
1 egg yolk
1 Boboli Crust pastry (or similar type)
Preheat 11" skillet, dilute cream of mushroom soup with equal can of milk. Stir with dash of salt & pepper, add green pepper and onion processed with #3 cone in Saladmaster machine. Add 3 cups of cubed ham and mix well till warm. Place Boboli crust into EOC, spoon ham mixture onto pastry shell, fold into half moon shape, pinch edges to seal. Bake 35 - 40 minutes. When done, flip turnover and baste with a beaten egg yolk, bake for five more minutes.
For mexican flavour add Chorizo sausage, jalapeno peppers, and mushrooms.
Serves two hungry Saladmaster Gourmets
