Ham & Cheese Spinach Puffs

Ham & Cheese Spinach Puffs

from delish.com
15 min

Stuffed with ham, spinach, and Gruyère, these cheesy breakfast pastry puffs are perfect for brunch.

Ingredients

  • 3 tbsp. unsalted butter
  • 1 shallot, finely chopped
  • 2 tbsp. all-purpose flour, plus more for surface
  • 1 c. whole milk
  • 1 1/2 c. shredded Gruyère (about 4 oz.), divided
  • 3/4 tsp. kosher salt, plus more
  • 1/2 tsp. freshly ground black pepper, plus more
  • 1 (10-oz.) pkg. frozen chopped spinach, thawed, squeezed dry
  • 8 oz. ham steak, cut into 1/4" cubes (about 1 1/2 c.), divided
  • 1 (17.3-oz.) box frozen puff pastry, thawed
  • 1 large egg, lightly beaten
  • 1 tsp. cold water

Directions

  1. 1

    In a medium pot over medium heat, melt butter. Add shallot and cook, stirring occasionally, until softened and translucent, 6 to 8 minutes. Whisk in flour to form a thick, bubbling paste, then whisk in milk. Increase heat to medium-high and bring to a boil, then reduce heat to medium low and simmer, stirring occasionally, until thickened, 1 to 2 minutes.

  2. 2

    Remove pot from heat and whisk in 1 cup Gruyère just until melted; season with salt and pepper. Fold in spinach and 1 cup ham. Let cool.

  3. 3

    Line 2 baking sheets with parchment. On a lightly floured surface, roll 1 sheet of puff pastry to a 15"-by-10" rectangle. Using a sharp knife, cut into 6 equal squares, each about 5"x5". Transfer squares to one of the prepared sheets. Repeat with remaining sheet of puff pastry and baking sheet.

  4. 4

    Dollop 3 tablespoons cooled filling into center of each square. Press 5 to 6 pieces of remaining ham into top of each. Sprinkle with remaining 1/2 cup Gruyère. Fold corners of each square to meet in the center. Refrigerate pastries until chilled, 15 to 30 minutes.

  5. 5

    Arrange racks in upper and lower thirds of oven; preheat to 400°. In a small bowl, whisk egg, water, and a pinch of salt. Brush egg wash over chilled pastries.

  6. 6

    Bake puffs, rotating sheets top to bottom after 10 minutes, until pastry is golden brown on top and bottom, 15 to 20 minutes. Top with more pepper and serve warm.