Ham and Cheese Puffed Pastry

baked puff pastry containing a ham and cheese mixture with spinach.

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Ham and Cheese Puffed Pastry

These ham and cheese puffs are made with frozen flaky puff pastry, a creamy Swiss cheese sauce, and savory ham. They’re perfect for brunch, lunch or a light dinner. Easy to make!

Prep Time20

Cook Time18

Total Time38

Course: Appetizer

Cuisine: American

Servings: puff pastries

Calories: 513Kcal

Author: Susan Moncrieff

Ingredients

2 sheets puff pastry, thawed I use Pillsbury frozen puff pastry
2 Tablespoons salted butter Unsalted works also
2 Tablespoons all-purpose flour
1 Cup Whole Milk
2 Cups Cooked Ham Diced - either leftover or ask the deli to slice some thick slices.
2 Cups Spinach Either baby spinach or larger spinach with a rough chop.
1½ cups Swiss Cheese Shredded. I just use the shredded packaged kind.
1 large egg white beaten

Instructions

Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Cut each sheet into four equal squares (8 total).
Cut each puff pastry sheet into four equal squares (8 total).
In a saucepan over medium heat, melt the butter. Stir in the flour and salt, whisking for about 1 minute. Slowly add the milk, stirring until thickened. Add the spinach and cook until wilted, then stir in the ham and Swiss cheese. Remove from heat.
Place the puff pastry squares on the prepared baking sheet. Spoon the ham and cheese mixture into the center of each. Fold up the corners slightly to form a square, leaving some filling exposed. Make sure to pinch the four corners together at the top. I also pinch the bottom corners together.
Brush the tops with egg white and bake for 18–20 minutes or until golden brown. Let cool slightly before serving. Enjoy warm!

Notes

Helpful Tips

Thaw the Puff Pastry Properly – Let the puff pastry thaw in the fridge overnight. You want to keep this cold until you are baking. If you forget to put it in the fridge, follow the directions on your specific brand to thaw quicker.

Don’t Overfill the Pastries – A small scoop of filling enough. Too much filling can cause the pastries to burst open while baking.

Seal the Pastry Gently – Fold the corners up and lightly press them to hold their shape. Don’t pinch them completely shut, or the filling won’t peek through. I pinch at the top and at the corners, leaving 4 slits.

If you don't seal the pastry well enough, or overfill, the pastry will come apart

Bake Until Golden – The pastry should be a rich golden brown when done. If it's pale, bake for a few more minutes to ensure it's fully crisped. Watch closely the last few minutes.

Why is my puff pastry so sticky?

If not thawed correctly, or the puff pastry gets warm, it gets sticky and hard to handle. If this is happening to you, place it in the fridge for 15-20 minutes

I've made puff pastry recipes and it doesn't rise or have a crisp flaky texture.

It's important to have your oven preheated to 400ºF. Don't open the door often or for a long time either. Puff pastry needs high heat to rise properly.

Can I make these ahead of time?

I make them earlier in the day but they will need to be stored in the fridge until they are baked.

Nutrition (I am not a nutritionist. These are estimates only)