Ham Cheese & Spinach Puffs

Ham Cheese & Spinach Puffs , By supereasy.blognindi.site .

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. If you need a printer-friendly version of the re…

Total Time: 35 Minutes, Servings: 8 Servings

Ingredients :

• 2 sheets pre-made frozen puff pastry, thawed
• 2 Tbsp butter
• 1 medium yellow onion, minced
• 2 Tbsp all purpose flour
• 1 cup whole milk
• salt and black pepper, to taste
• pinch of ground nutmeg
• 1 cup cooked ham, diced (see recipe notes section below)
• 1 1/4 cups fresh spinach, roughly chopped
• 1 1/3 cups Gruyere, shredded (Swiss cheese may be substituted)
• 1 egg
• 1 Tbsp water

Instructions :

• Preheat oven to 400 degrees F. Cut each puff pastry sheet into 4 equal squares (about 5" wide), then cover and place in refrigerator until later.
• Add butter to a medium saucepan and heat over MED heat. Add onion and cook 3 minutes, until softened. Add flour and whisk to combine until mixture looks like wet lumpy sand. Cook about 1 minute, whisking often.
• Pour in milk, in thirds, whisking well to combine after each addition to ensure no lumps remain. Continue whisking often as mixture cooks, about 5-7 minutes. Mixture will thicken considerably and should coat the back of a spoon.
• Turn off heat and add ham and spinach. Add in 1 cup of the gruyere cheese and stir to melt the cheese into the sauce. Season with salt and pepper, to taste, and ground nutmeg.
• Line baking sheet with parchment paper and place puff pastry squares on the sheet (if your baking sheet isn't large enough, 2 baking sheets may be needed).
• Spoon 1 1/2 Tbsp of the cream sauce mixture into the center of a puff pastry square. Sprinkle with a bit of the remaining gruyere cheese, then fold all four corners of the puff pastry in towards the center, but not touching. Repeat with remaining puff pastry squares.
• Whisk egg with the 1 Tbsp water to make an egg wash. Brush over the puff pastry and bake for 20 minutes, until golden brown.
• Serve garnished with fresh parley if desired.

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