Artichoke Ham Puffs

• 6 frozen puff pastry shells
• 1/2 pound sliced fresh mushrooms
• 6 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground mustard
• 1/4 teaspoon minced fresh tarragon
• 2 cups whole milk
• 2-1/2 cups shredded cheddar cheese
• 1/8 teaspoon coarsely ground pepper
• 3 cups cubed fully cooked ham
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained, patted dry and quartered

1. Bake pastry shells according to package directions. Meanwhile, in a large skillet, saute mushrooms in 2 tablespoons butter for 3-4 minutes or until tender. Add the remaining butter; cook for 2-3 minutes over medium heat until melted.
2. Stir in the flour, mustard and tarragon until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat to medium. Add cheese and pepper; cook and stir for 3-4 minutes or until cheese is melted. Remove from the heat; stir in ham and artichokes. Remove tops from pastry shells; fill with ham mixture. Replace tops.

pastry shells, mushrooms, butter, allpurpose, ground mustard, tarragon, milk, cheddar cheese, ground pepper, water

Taken from www.tasteofhome.com/recipes/artichoke-ham-puffs/ (may not work)