Debbie's brussel sprout and ham pie

Ingredients:

1/2 lb Ham, diced
1 lb Brussel sprouts
1 Leek (optional)
1 Pie shell with top
1 Egg lightly beaten with 1 tbsp water
1 cup Grated cheddar, asiago, parmesan, provolone, edam, etc
1/2 cup Milk
2 tbsp Butter
3 tbsp All-purpose flour

Directions:

Boil, steam or microwave brussel sprouts until tender. Drain and cut into quarters and set aside. With the leeks, I prefer to sauté them in butter until tender.

Melt butter in a sauce pan and add flour to make a rue. Gradually stir in the milk and cook until sauce thickens. Mix in brussel sprouts, leeks, ham and cheese. The list of cheeses in the ingredients list are only a suggestion. Use whatever you like. Season with freshly ground pepper and salt.

Preheat oven to 400F.

Spoon mixture into the pie shell. Take the other pie crust and cover. Apply water to the edges to seal the pie. Don't forget to poke an opening at the top to allow steam to escape. Brush egg mixture on top. Bake pie for 25 minutes or until crust is golden.

Slice into quarters and serve with a simple salad dressed with olive oil and balsamic vinegar.