* 1/4 cup butter, cubed
* 1/2 cup all-purpose flour
* 1 can (14-1/2 ounces) chicken broth
* 3/4 cup milk
* 2-1/2 cups cubed cooked pork
* 2-1/2 cups frozen broccoli-cauliflower blend
* 1-1/2 cups (6 ounces) shredded cheddar cheese
* 1/2 teaspoon seasoned salt
* Dash pepper
* 1 sheet frozen puff pastry, thawed
* 1 egg, beaten
     

-In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk.
 Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables,
 cheese, seasoned salt and pepper; heat through.
-Transfer to a greased 11-in. x 7-in. baking dish. On a lightly floured surface, roll pastry
 into an 11-in. x 7-in. rectangle. Place over pork mixture. Brush with egg. Bake, uncovered,
 at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting. 
 
 Yield: 6 servings.