Mini Ham and Potato Pot Pies

I had never had a homemade pot pie before these. Remember those frozen boxed ones that took over an hour to cook and are loaded with fat? Yeah, those are the ones I'd had before. So long frozen pot pies, hello dlicious, fresh pot pies!

Flaky, the way a crust should be.

Dough. What else is there to say?

Perfect circles. You can tell I traced it.

I'm not that talented.

Let's just say my parents really like when I stay home beacause: 1) I clean, 2) I bake, and 3) I have dinner done by the time they get home. Yeah, I'm cool like that.

P.S. Tell your stomach I said, "Your welcome."

Mini Ham and Potato Pot Pies
(Crust adapted from Flour)
Crust:
1 cup all purpose flour
2 tsp sugar
1/2 tsp salt
9 tablespoons cold butter, cut into 8 pieces
1 egg yolk
2 tablespoons cold milk

13 muffin liners
rice

Directions:
1. Using a stand mixer fitted with the paddle attachment, blend flour, sugar, and salt. Stop mixer and spread the butter on top. Mix on low speed for 45 seconds.
2. In a small bowl, wisk together egg yolk and milk. Stop mixer and add the wet ingredients. Mix for 1 minute. Roll the dough into a ball, cover with plstic, and place in the fridge for at least 4 hours.
3. Preheat the oven to 350 degrees. Prepare a 12-spot muffin tin. Take a muffin liner and flatten out into a circle. Roll out 2/3 of the dough and trace the muffin liner 12 times. Cut out the circles and place in the preapred pan.
4. Cover each inserted dough with a liner and fill each liner with rice.  Bake 20 minutes our until completely golden brown.
5. Fill each baked shell over the top with the filling. Roll out the leftover 1/3 of dough an cut out 12 circles large enough to cover the top of the shell. Place over the filling and gently seel with your finger. Cut a small X on the top of dough. Bake until completely golden and the filling is thoroughly heated.

Filling:
1 cup cooked, cubed ham
1/2 cup softened, cubed potatoes
1/4 cup peas
1/4 cup chopped carrots
1/4 cup butter
1/2 cup flour
2 cups milk
Salt
Pepper

Directions:
1. In a medium bowl, mix together the ham, potatoes, peas, and carrots.
2. In a saucepan, melt butter over medium heat. Add the flour, and stir for 1 minute. Add the milk and stir until thickened. Salt and pepper.
3. Add as much of the roux to the vegetable/ham mixture as you would like. Mix.