PUFF PASTE:

1 c. flour
4 eggs
1/2 c. butter
1 c. water
1/2 c. shredded cheddar cheese

Heat water and butter in pan until butter melts. Add flour all at once and stir until mixture forms a ball in pan. Remove from heat and add 1 egg at a time. Stir until mixed well. Add cheese. Spread paste in a ring around a buttered 10 or 11-inch oven-proof pie tin or baking dish, leaving center open.

FILLING:

4 tbsp. butter
1 c. chopped onion
1/2 lb. mushrooms, sliced
1 1/2 tbsp. flour
1 tsp. salt
1/ 4tps. pepper
1 chicken bouillon dissolved in 1 c. hot water
2 lg. tomatoes, peeled and quartered
2 tbsp. shredded cheddar cheese
6 oz. cooked ham, cut in strips

Melt butter in large skillet. Saute onion until soft but not brown. Add mushrooms and continue cooking 2 minutes. Sprinkle with flour, salt and pepper. Add chicken broth.

Bring to a boil, stirring constantly. Simmer 4 minutes. Cut tomatoes and add to sauce with ham. Spoon ham mixture into center of dish and sprinkle cheddar cheese over all. Bake at 400 degrees for 40 minutes or until puff paste is brown and filling is bubbly. Serve at once. Double recipe for 13x9 pan.