I stole this recipe for Ham & Cheese Spinach Puffs from delish.com. This delicious recipe can be a part of any Mother’s Day brunch. Sheets of puff pastry are rolled out and cut into squares. Then a filling is made with shallots, flour, milk, cheese, salt and pepper, spinach and diced ham. Next the filling is placed on the puff pastry squares and topped with more cheese and ham. The corners of the puff pastry are folded up to meet in the center. After chilling for 30 minutes the pastries are baked until puffed and golden. This recipe is another great way to cook with baked or cured ham.

The ingredients for this recipe are: 3 tbsp butter, 1 shallot, 2 tbsp flour, 1 cup milk, 1 ½ cup shredded Gruyere cheese (4 oz), ¾ tsp salt, ½ tsp black pepper, 10 oz package frozen spinach, 8 oz ham steak, 17.3 oz box frozen puff pastry, 1 large egg and 1 tsp cold water

In a medium pot over medium heat, melt butter. Add shallot and cook, stirring occasionally, until softened and translucent, 6 to 8 minutes then add the flour.

Whisk in flour to form a thick, bubbling paste, then whisk in milk.

Increase heat to medium-high and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Remove the pot from the heat and whisk in 1 cup cheese just until melted; season with salt and pepper.

Then add in spinach and 1 cup ham.

Fold until well combined, then let cool.

On a lightly floured sugar, roll 1 sheet of puff pastry to a 15 x 10 rectangle. Using a sharp knife, cut into 6 equal squares, each about 5×5.

Transfer the squares to parchment paper lined sheets. Dollop 3 tbsp of cooled filling into center of each square.

Press 5 to 6 pieces of remaining ham into top of each piece. Sprinkle with remaining ½ cup cheese.

Fold corners of each square to meet in the center. Refrigerate pastries until chilled, 15 to 30 minutes.

Preheat oven to 400 F. In a small bowl, whisk egg, water and a pinch of salt. Brush egg wash over chilled pastries.

Bake puffs, rotating sheets top to bottom after 10 minutes, until pastry is golden brown on top and bottom, 15 to 20 minutes.

If you liked this recipe for Ham & Cheese Spinach Puffs you can also try Slow Cooker Ham and Potato Casserole, Buttermilk Biscuit Ham Potpie or Ham, Broccoli and Orzo Casserole.

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Ham & Cheese Spinach Puffs

Sheets of puff pastry are rolled out and cut into squares. Then a filling is made with shallots, flour, milk, cheese, salt and pepper, spinach and diced ham. Next the filling is placed on the puff pastry squares and topped with more cheese and ham. The corners of the puff pastry are folded up to meet in the center. After chilling for 30 minutes the pastries are baked until puffed and golden.

Course Appetizer

Prep Time 15 minutes

Cook Time 20 minutes

Chilling Time 30 minutes

Servings 12 people

Ingredients

• 3 tbsp butter
• 1 shallot finely chopped
• 2 tbsp flour plus more for dusting
• 1 cup milk
• 1 ½ cup shredded Gruyere cheese 4 oz, divided
• ¾ tsp salt
• ½ tsp black pepper
• 10 oz package frozen spinach thawed and drained
• 8 oz ham steak cut into ¼ inch cubes (1 ½ cups), divided
• 17.3 oz box frozen puff pastry thawed
• 1 large egg lightly beaten
• 1 tsp cold water

Instructions

1. In a medium pot over medium heat, melt butter. Add shallot and cook, stirring occasionally, until softened and translucent, 6 to 8 minutes. Whisk in flour to form a thick, bubbling paste, then whisk in milk. Increase heat to medium-high and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until thickened, 1 to 2 minutes.
2. Remove the pot from the heat and whisk in 1 cup cheese just until melted; season with salt and pepper. Fold in spinach and 1 cup ham. Let cool.
3. Line 2 baking sheet with parchment paper. On a lightly floured sugar, roll 1 sheet of puff pastry to a 15 x 10 rectangle. Using a sharp knife, cut into 6 equal squares, each about 5×5. Transfer the squares to one of the prepared sheets. Repeat with remaining sheet of puff pastry.
4. Dollop 3 tbsp of cooled filling into center of each square. Press 5 to 6 pieces of remaining ham into top of each piece. Sprinkle with remaining ½ cup cheese. Fold corners of each square to meet in the center. Refrigerate pastries until chilled, 15 to 30 minutes.
5. Arrange racks in upper and lower thirds of oven. Preheat oven to 400 F. In a small bowl, whisk egg, water and a pinch of salt. Brush egg wash over chilled pastries.
6. Bake puffs, rotating sheets top to bottom after 10 minutes, until pastry is golden brown on top and bottom, 15 to 20 minutes. Top with more pepper and serve warm.