Ham Cheese and Spinach Puffs
Description
Make these puffs for your holiday guests as a light meal with a salad or cut into smaller servings and serve as an appetizer.
Ingredients
2 sheets puff pastry
Bechamel Sauce:
2 T. unsalted butter
2 T. all-purpose flour
1 pinch of salt
1 c. warm milk
freshly ground black pepper, to taste
ground nutmeg, optional
Filling:
2 c. fresh spinach, rinsed and chopped
1/2 lb. cooked ham, diced
1 c. Swiss cheese, grated plus more for top
Egg Wash:
1 egg
1 spoon of cold water
Directions
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Cut the puff pastry sheets into 5-inch squares; set aside in the refrigerator.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Bechamel sauce:
Melt butter over medium heat in a saucepan; add flour and salt; cook, stirring frequently, until mixture becomes pale golden, with a slightly nutty aroma.
Pour warm milk in 2 steps, stirring constantly with wooden spoon; whisk until smooth. Cook mixture, stirring constantly along the bottom of the saucepan, until boiling, about 7 minutes. Sprinkle in ground nutmeg, if using.
Reduce heat to low; simmer gently until sauce thickens, about 10 minutes. If there are lumps, use an immersion blender to further blend.
Stir in spinach; cook 1 minute; add ham and Swiss cheese; stir well; set aside.
Arrange puff pastry squares on the prepared baking sheet. Dollop on 1 - 2 T. Bechamel mixture; top with more grated cheese; close pockets by folding the corners on top.
Egg wash:
Stir together 1 egg and 1 coffee spoon of cold water. Brush puff pastries; bake 20 minutes, until puffed and golden.
Serve immediately.
8 puffs.