Ham & Cheese Spinach Puffs

Name: Ham & Cheese Spinach Puffs
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Ingredients: 3 tbsp Unsalted Butter; 1 Shallot, finely chopped; 2 tbsp all-purpose flour, for surface, plus more; 1 cup Whole Milk; 1.5 cup Gruyère (about 4 oz.), shredded divided; 0.75 tsp Kosher Salt, plus more; 0.5 tsp Ground Black Pepper, freshly plus more; 1 (10-oz.) pkg. frozen spinach, thawed, dry, chopped squeezed; 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 Eggs, lightly beaten; 1 tsp Cold Water

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

Brooke1999

Prep15 min

Total15 min

Servings12

Difficultyeasy

BrunchBreakfast

Ingredients

3 tbspUnsalted Butter
1Shallot, finely chopped
2 tbspall-purpose flour, for surface, plus more
1 cupWhole Milk
1.5 cupGruyère (about 4 oz.), shredded divided
0.75 tspKosher Salt, plus more
0.5 tspGround Black Pepper, freshly plus more
1(10-oz.) pkg. frozen spinach, thawed, dry, chopped squeezed
8 ozham steak, cut into 1/4" cubes (about 1 1/2 c.), divided
1(17.3-oz.) box frozen puff pastry, thawed
1 largeEggs, lightly beaten
1 tspCold Water

Instructions

1
In a medium pot over medium heat, melt butter. Add shallot and cook, stirring occasionally, until softened and translucent, 3 to 4 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
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
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
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
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
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.