AWARD WINNING RECIPE!
Spamilicious Corn Chowder Pot Pies
From Darlene Buerger
Ingredients:
1 can Spam, 12-ounces, with bacon or Spam classic, finely diced
1 medium onion, diced
½ cup melted butter, divided
¼ cup all-purpose flour
1 cup chicken broth
1 cup half-and-half
¼ teaspoon smoked paprika
¼ teaspoon chicken bouillon
1 cup corn, slightly thawed
½ package, or 8 ounces, phyllo dough, thawed
In large skillet, over medium heat, sauté Spam and onion in 1/4 cup butter until the onion is softened and the Spam is lightly browned. Reduce heat to low and add the flour; cook and stir for 1 minute. Stir in the chicken broth and increase the heat to medium. Continue stirring as broth thickens. Add the half-and-half, paprika, bouillon and corn. Cook and stir for an additional 1-2 minutes or until sauce thickens. Remove from heat and set aside to cool slightly. Remove phyllo dough from the refrigerator. Working quickly, separate two sheets of dough and crisscross the sheets over 4 individual (4-inch) glass custard cups or springform pans. Gently press dough into pans (allowing the excess dough to hang over the edge). Brush the bottom of the dough with melted butter. Repeat this process two more times with phyllo dough and butter. Pour prepared filling into the pans. Press excess dough over filling, brushing pastry with butter after each fold. Brush the top of each pastry with butter. Place custard cups or springform pans onto a baking sheet. Bake at 375°F for 20 minutes or until the tops of each pie are golden brown. Remove pot pies from oven and let stand for 5 minutes before serving. Carefully remove pies from pans and enjoy!
Makes 4 servings