Wow your guests for your next brunch with these ham & cheese puffs. Serve with a crisp salad for an easy yet impressive dish with little effort.
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Ingredients list for the Ham Cheese & Spinach Puffs
- 2 sheets puff pastry (If you want to make your own puff pastry, see our guide on How to Make Your Own Puff Pastry from Scratch.)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup (240ml) warm milk
- 1 pinch of salt
- Freshly cracked pepper, to taste
- Ground nutmeg (optional)
- 1/2 lb (220g) cooked ham, diced
- 2 cups fresh spinach, rinsed and chopped
- 1 cup Swiss cheese, grated
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Directions
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1. Cut the puff pastry sheets into 5-inch (13cm) squares. Set aside in the refrigerator. Pre-heat your oven to 400°F(200°C).
2. For the bechamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt; cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma.
3. Pour warm milk in 2 steps, stirring constantly with wooden spoon and whisk until smooth. Cook the mixture, stirring constantly along the bottom of the saucepan, until boiling, about 7 minutes.
4. Reduce heat to low. Simmer gently until sauce thickens, about 10 minutes. If you still have lumps, use your immersion blender!
5. Stir in spinach and cook for 1 minute. Add ham and half the cheese and stir well. Set aside.
6. Arrange the puff pastry squares on a baking sheet lined with parchment paper. Dollop 1 or 2 tablespoons of the bechamel mixture, top with the remaining half of the grated cheese and close the pockets by folding the corners on top.
7. Make an egg wash using an egg and 1 coffee spoon of cold water. Brush the puff pastry and bake in the oven for 20 minutes, until puffed and golden. Serve immediately with a crisp salad.
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Made these and they soon disappeared. Can they be frozen before cooking and defrosted when needed? I have children who love these now and asked if I could make more and freeze some ready.
These were super yummy! I have two questions. I have never heard of the coffee spoon unit of measurement. I looked it up online, and some people said it was 2 Tbsp and Wikipedia said it was smaller than a teaspoon. It wasn't a big deal, since I have made an egg wash before. But I was curious. Second, I had a lot of trouble with the puff pastry. It didn't unroll well. It was very stiff and cracked. The squares were broken apart and I couldn't fold the corners over. That isn't the fault of the recipe tho. I did wonder if you have suggestions for store-bought puff pastry. I ended up making it more flatbread style. The pastry puffed up nicely and it was so yummy!
Made it tonight. Used almond flour instead and added minced garlic, onion powder, little bit of mozzarella cheese. Didn’t have Pastry puffs so we used cresssnt croissants. It was still delicious. Thank you for the recipe ❤️
Yummy and easy to make I did use store bought pastry and sub in cooked bacon instead of ham.
Loved it! Even good the next day with a runny egg on top!! :)
