Sunday, February 28, 2016

ham and cheese and spinach puffs... 50 minutes

the goods:

2 sheets puff pastry
1/2 pound cooked ham, diced
2 cups fresh spinach, chopped
1 cup grated Monterey jack cheese

bechamel sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup warm whole milk
pinch of salt
freshly cracked pepper
ground nutmeg

Cut the puff pastry sheets into 5-inch squares. Set aside in the fridge. Preheat oven to 400 degrees.
Make the bechamel: melt butter over medium heat in a saucepan. Add flour and salt; cook, stirring frequently until the mixture becomes golden with a nutty aroma. Slowly pour in warm milk while whisking to combine. Cook the mixture, stirring constantly along the bottom of the pan until boiling, about 7 minutes. Reduce heat to low and simmer gently until sauce thickens, about 10 minutes.
Stir in spinach and cook for 1 minute. Add ham and cheese and stir well. Remove from heat.
Arrange the puff pastry squares on a parchment-lined baking sheet. Dollop 1 or 2 tablespoons of the bechamel mixture onto each square. Sprinkle with grated cheese and close the pockets by folding the corners on top.
Make an egg wash with 1 tablespoon cold water and 1 egg. Brush the puff pastry with the egg wash and bake for 20 minutes until; puffed and golden. Serve immediately.

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