2 cups broccoli florets
1-1/2 cups shredded sharp cheddar cheese
1/2 cup cubed cooked ham
1/2 cup sliced green onions
1 tablespoon minced fresh parsley
1/4 teaspoon ground nutmeg
salt and pepper to taste
Pastry for a double-crust pie
1 tablespoon whipping cream
Place broccoli in a steamer basket over 1 inch of boiling water in a saucepan. Cover and steam for 4-5 minutes or until crisp-tender. Rinse in cold water; drain well.
In a bowl, combine broccoli, cheese, ham, onions, parsley, nutmeg, salt and pepper. On a floured surface, roll out pastry; cut each in half. Place 1-1/2 cups filling on one side of each half; flatten filling with a spoon. Combine egg and cream; brush over filling. Seal edges and prick tops with a fork.
Place on a baking sheet; brush with remaining egg mixture. Bake at 400* for 18-22 minutes or until golden brown. Let stand 5 minutes before serving.