Ingredients:
SPAM Lite¹ chilled and diced (¼ inch dice) - 12 ounces total
Chicken breasts - boneless/skinless, (1 inch dice) - 8 ounces
Eggs, separated - 2
Heavy cream - 2 ounces
Nutmeg - ¾ teaspoon
Freshly ground black java pepper - ¾ teaspoon
Olive oil as needed
Frozen "stir-fry" vegetables: onion, carrot, green beans, water chestnuts, thawed and drained - 12 ounce bag
Fresh herb melange (basil, rosemary, and / or chives) finely chopped - 2 tablespoons total
Roasted red pepper blotted dry (reserve liquid for vegetables) - 2 ounces total
Puff pastry or French bread dough, thawed according to directions - ½ pound

Mousseline²:
1. Remove any connective tissues from chicken breasts, place in cold food processor bowl, and process. Add chilled 6 ounces of SPAM Lite and process until smooth.
2. Add egg whites and pulse until incorporated. With processor on, add cream in a thin stream until emulsified.
3. Place mousseline in the metal bowl, fold in nutmeg and pepper, cover, and keep chilled.

Vegetables:
1. Locate a 1 quart metal bowl.
2. Separate frozen vegetables into two small bowls ("mirepoix" and "layering"). ³
3. In a medium heavy-bottom skillet, heat the remaining diced 6 ounces of SPAM/flavored SPAM, and saute until lightly browned. Remove to the metal bowl with slotted spoon.
4. Add 1 tablespoon of olive oil to the pan and add the "mirepoix^3." Saute (to release water and caramelize vegetables), and remove to metal bowl with slotted spoon.
5. In the same pan, saute "layering³" vegetables to release water. If needed, use reserved pepper liquid to deglaze the pan. Place in a colander to drain.
6. Add the chopped herbs to the mirepoix, and cool.

Assembly:
1. On a lightly floured surface, roll out puff pastry to fit the pan. Line the pan with the dough, side-slipping it so that one side is longer than the other.
2. Fold cooled mirepoix mixture into the chilled mousseline. Divide into two equal parts.
3. Fill the bottom of the pan with mousseline (part 1). Lightly press sauteed green beans and strips of roasted peppers atop the mousseline.
4. Spread mousseline (part 2) over vegetables. Push 10 water chestnuts into the mousseline and cover them.
5. Fold the pastry over the top, trim excess, and tuck pastry over the sides to seal.
6. Cut six vents into the top pastry.

Finish
1. Bake at 425 degrees Fahrenheit until internal temperature reaches 125 degrees Fahrenheit, approximately 35 to 40 minutes. Tent the upper crust with foil if it starts to brown too quickly.
2. Remove from oven and cool completely on baking rack. Chill overnight.
3. To serve: Cut with a serrated or electric knife. Garnish with sprigs of fresh herbs and dot the plate with pureed roasted red pepper. Serve cold.

Servings: 8 to 12

Notes:
¹ Be sure to use 6 ounces of SPAM Lite in the base of the mousseline. When it comes to the SPAM that is cooked with the vegetables, be adventuresome and use SPAM with bacon or Hot and Spicy SPAM for the remaining 6 ounces.
² When preparing the mousseline, be sure to keep the base (raw chicken, egg whites and cream) chilled until ready to place in the final mold.
³ Remove broccoli and snow peas and use for another purpose. Remove green beans and water chestnuts (approx 1 ounce of each) and put aside for "layering." The remaining vegetables (onions, celery, carrots, and diced red peppers) will be used for the "mirepoix" (approx 3 ounces).