HAM, CHEESE AND SPINACH PUFFS (the perfect breakfast recipe)
- 2 sheets puff pastry
SAUCE:
- 2 sheets puff pastry
SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup warm milk
1 pinch of salt
Freshly cracked black pepper to taste
THE FILLING:
220g cooked ham, diced
2 cups fresh spinach, rinsed and chopped
1 cup Swiss cheese, grated
DIRECTIONS:
Cut pastry into 13cm squares. Set aside in fridge.
Pre-heat oven 200°c.
For the sauce: melt butter on medium heat, add flour and salt. Cook, stirring frequently until mixture becomes pale golden.
Pour warm milk, stirring constantly with wooden spoon and whisk until smooth.
Reduce heat. Simmer gently until sauce thickens.
Stir in spinach, ham and cheese. Stir well. Set aside.
Arrange pastry squares on a baking sheet lined with parchment paper.
Dollop 1 or 2 tablespoons of sauce and spinach mixture, top with grated cheese and close the pastry pockets by folding the corners on top.
Brush the pastry with an egg. Bake for 20 min until pastry is puff and golden.
2 tablespoons all-purpose flour
1 cup warm milk
1 pinch of salt
Freshly cracked black pepper to taste
THE FILLING:
220g cooked ham, diced
2 cups fresh spinach, rinsed and chopped
1 cup Swiss cheese, grated
DIRECTIONS:
Cut pastry into 13cm squares. Set aside in fridge.
Pre-heat oven 200°c.
For the sauce: melt butter on medium heat, add flour and salt. Cook, stirring frequently until mixture becomes pale golden.
Pour warm milk, stirring constantly with wooden spoon and whisk until smooth.
Reduce heat. Simmer gently until sauce thickens.
Stir in spinach, ham and cheese. Stir well. Set aside.
Arrange pastry squares on a baking sheet lined with parchment paper.
Dollop 1 or 2 tablespoons of sauce and spinach mixture, top with grated cheese and close the pastry pockets by folding the corners on top.
Brush the pastry with an egg. Bake for 20 min until pastry is puff and golden.
