1 pkg. frozen puff pastry sheets, thaw slightly
1/4 c. olive oil
1 sm. head broccoli, chopped
2-3 cloves minced garlic
1 sm. onion, chopped fine
1 tbsp. flour
1 can cream of mushroom soup
1/2 tsp. salt
1/2 tsp. pepper
1/4 lb. chopped smoked ham

Thaw puff pastry until pliable and easy to handle. Roll out and using 2" cookie cutter, cut circles. Press into miniature muffin tins and flute edges. Saute broccoli in oil until tender, adding garlic and onion and ham.

Mix flour and soup, salt and pepper. Add to rest of ingredients. Stir well. Fill each puff pastry almost full. Bake at 375 degrees for 15 minutes or until golden brown.