Puff Pastry with Ham and Cheese

Puff Pastry with Ham and Cheese

Puff Pastry with Ham and Cheese

Your post-holiday dinner must include this delectable Ham and Cheese Puff Pastry. It tastes like a gourmet treat and is a fantastic way to use up leftover ham! A delightful buttery and flaky puff pastry encases a blend of hot ham, melty swiss cheese, and fresh spinach in this breakfast, lunch, or supper delicacy. Look no further if you’re seeking for a quick and delicious recipe for your next holiday honey baked ham!

In case you were wondering, the answer is between 1/2 and 3/4 pounds per person. From there, I try to do the arithmetic before deciding to be cautious and get the biggest one I can locate. As a result, I continue to worry about whether I bought enough.

Tell me I’m not the only one experiencing this planning nightmare! My purpose in telling you this tale is that most of the time I do have plenty and have a ton of leftover ham.

Now what? Puff Pastries with Ham and Cheese are here! These little pastries have a very buttery, flaky exterior and are stuffed with delectable ham, melt-in-your-mouth Swiss cheese, and finely chopped fresh spinach. making a gourmet fix for your leftover ham issue.

Filling for a Ham and Cheese Pastry Puff with Spinach

You will probably need a few things that don’t usually have a place in your refrigerator in order to prepare this ham and cheese puff pastry. As a result, preparation is necessary but not difficult. For whatever reason, I did have the majority of the ingredients on hand when I made this dish. Therefore, it is not completely impossible. Spinach frequently finds up in the compost pile here for some reason. It has already turned by the time I get around to boiling it all. But in this instance, it was not the case! We’re lucky!

Get the pastry ready.
The majority of puff pastries that you buy in the shop arrive frozen. The puff pastry has to be cool enough to handle without breaking or ripping as your first step, so make sure it is not frozen. On the other hand, thawing it out while it’s still frozen can also cause the sheet to rip. You’re trying to find a good middle ground. You may just put it back in the refrigerator to cool it down a little if you unintentionally left it out for too long. If you do manage to obtain a little rip or crack, simply seal it with pressure and a little water. When laid out, it ought to be a typical 10-inch square.

Put the pastry on a lightly dusted surface and cut it into four pieces using a sharp knife (each 5 inches x 5 inches). Never cut at an angle; always cut straight down. Also, make every effort to avoid dragging the knife. While you complete the following step, you can stack them on a plate and place them in the refrigerator. If you wish to avoid adhering, use a piece of paper in between the layers.

Get the ham and cheese mixture ready.
Create your roux first. This will serve as the recipe’s thickening ingredient. Add the flour and salt after thoroughly melting the butter. Cook for 1-2 minutes after combining with a whisk (be careful not to burn). Warm milk should be added in two stages, whisking continuously until it is smooth and boiling. Turn the heat down to low, then simmer the sauce while stirring now and again until it begins to thicken.

Spinach should be added and stirred until it begins to wilt. Add the ham and cheese. After thoroughly combining everything and melting the cheese, set this aside.

Puff Pastry Assemble
Go get your pre-cut puff pastries from the refrigerator and arrange them on a baking pan coated with parchment paper. Place a generous spoonful of the ham and cheese mixture in the puff’s middle. On top, I like to sprinkle some freshly grated Swiss cheese.

After that, create a smaller replica of the initial square by folding the edges of the puff pastry into the middle, completely enclosing the ham and cheese mixture. Apply an egg wash to the pastry’s outside using a pastry brush and your beaten egg. This is what gives the crust its lovely golden color and crispiness. If you don’t have a pastry brush, you may apply the egg wash with the tip of a paper towel that has been tightly folded up or your fingers. This should be baked for 20 minutes, or until golden brown. Although they are best served warm, they must be consumed shortly after baking.

Up to 24 hours might pass between filling and preparing the pastry and when it is time to bake and serve it if you want to make them ahead of time. Just keep in mind that this can shorten the baking time.

Puffs with ham and cheese

Your post-holiday dinner must include this delectable Ham and Cheese Puff Pastry. It tastes like a gourmet treat and is a fantastic way to use up leftover ham! A delightful buttery and flaky puff pastry encases a blend of hot ham, melty swiss cheese, and fresh spinach in this breakfast, lunch, or supper delicacy. Look no further if you’re seeking for a quick and delicious recipe for your next holiday honey baked ham!

Ingredients:

3 puff pastry sheets (10 inches each),

2 tablespoons butter,

2 tablespoons all-purpose flour, and 1 cup room-temperature whole milk.

1/4 teaspoon of salt

1/4 teaspoon pepper,

2 cups diced cooked ham,

2 cups fresh spinach,

1 1/2 cups grated and divided Swiss cheese, and 1 softly beaten egg white.
Instructions
Turn on the oven’s 400°F preheating.
Puff pastry sheets should be cut into 5-inch (13-cm) squares. Place a reserve in the fridge.
Melt butter in a pot over medium heat. Salt and flour should also be added. Stir regularly for 1 minute.

Warm milk should be added in two stages, whisking continuously until it is smooth and boiling.
Stirring periodically, turn heat to low and simmer until sauce begins to thicken.
Just till wilted, add the spinach and simmer for 1 minute.
Stir in the ham and 1 cup of Swiss cheese. Place aside.
Place the puff pastry pieces on a baking sheet covered with parchment paper.
Add a generous tablespoon of the ham and cheese mixture on top, then top with the shredded cheese.
To create a smaller square, fold the corners up towards the top.
Make careful to cover every surface of the pastry with the egg wash.
Cook for 20 minutes, or until golden and puffy.