In a skillet, melt butter over Medium heat. Add the green pepper, onions and mushrooms; cook and stir until tender. Stir in peas, ham, mustard and salt; heat through. Gently stir in eggs; set aside. For sauce, melt the butter in a saucepan. Add flour, salt and pepper, stir to make a smooth paste. Add the milk all at once; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add ham mixture and heat through. Serve in pastry shells. Yield: 6 servings. Submitted by Doris Christman, Middletown, Pennsylvania who says her aunt gave her this recipe which is great for using leftover ham. She has served it several times for company and someone always asks for the recipe. Mc formatting by bobbi744@sojourn. Com