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Ham and Cheese Pastry Delight

Flaky puff pastry squares filled with a creamy ham, spinach, and Swiss cheese mixture, creating a delicious savory treat perfect for brunch or as an elegant appetizer.  
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 pastries
Course: Appetizers
Cuisine: French-inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 sheets frozen puff pastry thawed according to package directions
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 cup whole milk room temperature
  • ¼ teaspoon pepper
  • 2 cups cooked ham diced
  • 2 cups fresh spinach
  • 1 ½ cups Swiss cheese grated and divided
  • 1 large egg white lightly beaten

Method
 

  1. Preheat Oven: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. This preparation ensures your pastries will cook evenly and won't stick to the baking sheet, making cleanup easier.
  2. Prepare Pastry: Cut the puff pastry sheets into 5-inch (13cm) squares and place in the refrigerator until ready to use. Keeping the pastry cold helps maintain its flaky texture when baked.
  3. Make Roux Base: Melt butter in a saucepan over medium heat. Add flour and kosher salt, cooking for 1 minute while stirring frequently. This creates a roux that will thicken your sauce and provide a smooth, velvety texture.
  4. Create Béchamel: Slowly add milk while whisking constantly until the mixture is smooth and begins to boil. Continuous whisking prevents lumps from forming and ensures a silky sauce consistency.
  5. Thicken Sauce: Reduce heat to low and let the mixture simmer, stirring occasionally, until it thickens. The sauce should coat the back of a spoon when properly thickened.
  6. Add Spinach: Add fresh spinach to the sauce and cook for 1 minute, or until wilted. The spinach will significantly reduce in volume as it cooks.
  7. Incorporate Ham and Cheese: Add diced ham and 1 cup of grated Swiss cheese into the sauce, stirring until well combined. Remove from heat and set aside. The residual heat will melt the cheese into the sauce.
  8. Assemble Pastries: Arrange puff pastry squares evenly on the prepared baking sheet. Top with a heaping spoonful of the ham and cheese mixture, then sprinkle with the remaining grated cheese. Distribute filling evenly for consistent baking.
  9. Form Pastry Shape: Fold the corners of each puff pastry square toward the center to form a smaller square. This creates an attractive presentation while keeping the filling contained.
  10. Apply Egg Wash: Brush the tops and sides of the pastries with lightly beaten egg white. This will give the pastries a beautiful golden-brown sheen when baked.
  11. Bake: Bake for 18-20 minutes, or until pastries are puffed and golden brown. The pastry should be crisp and flaky, with the filling hot throughout.

Notes

  • For extra flavor, consider adding a teaspoon of Dijon mustard to the béchamel sauce.
  • These pastries can be assembled ahead of time and refrigerated for up to 24 hours before baking.
  • Try variations with different cheeses like Gruyère or Emmental for unique flavor profiles.
  • Leftover pastries can be reheated in a 350°F oven for 5-7 minutes to restore crispness.
  • For a vegetarian option, substitute the ham with sautéed mushrooms.