Skip to main content

Puff Pastry with ham, swiss, spinach and bechamel sauce


I made these 4 puffs for a beach house breakfast.  There was not a bite leftover.  Also, it was very easy to make one vegetarian by skipping the ham.  This is the most perfect brunch item!  

INGREDIENTS LIST FOR THE HAM CHEESE & SPINACH PUFFS

  • 2 sheets puff pastry
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup warm milk
  • 1 pinch of salt
  • Freshly cracked pepper, to taste
  • Ground nutmeg 
  • 1/2 lb cooked ham, diced
  • 2 cups fresh spinach, rinsed and chopped
  • 1 cup Swiss cheese, grated


DIRECTIONS

1. Cut the puff pastry sheets into 4 squares. Set aside in the refrigerator. Pre-heat your oven to 400°F.

2. For the bechamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt; cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma.

3. Pour warm milk in 2 steps, stirring constantly with wooden spoon and whisk until smooth. Cook the mixture, stirring constantly along the bottom of the saucepan, until boiling, about 7 minutes.

4. Reduce heat to low. Simmer gently until sauce thickens, about 10 minutes. 

5.  Stir in spinach and cook for 1 minute. Add ham and half the cheese and stir well. Set aside.

6. Arrange the puff pastry squares on a baking sheet lined with parchment paper. Dollop 1 or 2 tablespoons of the bechamel mixture, top with the remaining half of the grated cheese and close the pockets by folding the corners on top.

7. Make an egg wash using an egg and 1 coffee spoon of cold water. Brush the puff pastry and bake in the oven for 20 minutes, until puffed and golden. Serve immediately.




Another item I made for breakfast at the beach house, but failed to try or photograph was Bobby Flays Home Fries with burnt ends, pickled onions, and green chiles.  I didn't have burnt ends even though I had thought about buying them from Famous Daves.  I used bacon and put it on the side to keep it vegetarian.  I addition to the pickled onions and chilies I put out some sour cream and hot sauce too.  Make it southwest all the way!

Produce
  • 1/4 cup Cilantro, fresh
  • 2 Green onions
  • 1/4 cup Pickled chiles
  • 1/4 cup Pickled red onions
  • 3 Russet potatoes, large
Baking & Spices
  • 1 Kosher salt and freshly ground black pepper
  • 1 tsp Paprika
  • 1 Red pepper, large roasted
Dairy
  • 4 tbsp Butter, unsalted
Other
  • 2 cups Burnt ends, chopped

Directions:
  1. Heat the butter in a large cast-iron skillet over medium-high heat. Add the potatoes, green onions, roasted red pepper, paprika and some salt and pepper; stir and then press everything with a spatula to smash it into an even layer. Cook until it starts to crisp and brown on the bottom, 4 to 5 minutes. Add the burnt ends and use the spatula to fold them into the potatoes, turning everything so that lots of the crispy bits are on top; smash again with the spatula to brown the second side, 4 to 5 minutes more.
  2. Top with the pickled chiles and onions. Sprinkle with the cilantro and serve from the skillet.
 

Labels:

Comments

Post a Comment

Popular posts from this blog

7 layer salad bars

I needed a quick baby shower food for today. I think a nestie recommended this recipe. Its from Pampered Chef originally. It was yummy and it is all gone! It did not last more than a few hours. *I used both shredded cheddar cheese and parmesan cheese on my salad bars! Seven Layer Salad Squares Pampered Chef Ingredients 2 (8 oz) pkgs refrigerated crescent dinner rolls 8 oz cream cheese, softened 1/2 cup miracle whip 1 clove garlic, minced 6 slices bacon, crisply cooked, drained and crumbled divided 1 cup frozen peas, thawed, divided 1 tomato, sliced shredded lettuce 1/2 cup shredded cheddar cheese 1/2 cup coarsely chopped red onion Directions 1) Preheat oven to 375° F. 2) Unroll one pkg dough across one end of a bar pan with longest sides of dough across width of pan. 3) Repeat with remaining package of dough to fill the pan. 4) Using rolling pin or your fingers seal seams and press up sides to form crust. 5) Bake 12-15 min until golden brown. Remove from ov
Post a Comment
Read more

Low iodine taco

Taco seasoning Ground Beef Red Onion, diced Garlic, minced Lettuce, shredded Avocado Lime juice Tomato, diced 1 Jalapeno, diced No salt salsa Unsalted tortilla chips, I used Guiltless Gourmet Taco Seasoning 2 teaspoons cumin 1/2 teaspoon oregano 1/2 teaspoon non iodized salt 1 teaspoon pepper 1/2 teaspoon onion powder 1/2 teaspoon cayenne 1 teaspoon corn starch Guacamole 3 avocados juice of 1 lime 1/4 of a diced red onion diced jalapeno Mix together taco seasoning ingredients and add to 1 pound ground meat, minced garlic, and 3/4 of diced onion. Brown meat, garlic,b and onions until cooked through. Put no salt added tortilla chips in the bottom of a bowl, meat mixture, salsa, lettuce and guacamole
Post a Comment
Read more

Low Iodine Diet

I have to be on this low iodine diet for a while. At least until the end of February. You will be seeing some new recipes coming as my husband and I try to cook things to fit this diet. More info can be found here Thyroid Cancer Survivor Association I don't have thyroid cancer. I do have to have the same treatment as a thyroid cancer patient would have. Don't worry! I'll be fine in a few months. Some of the guidelines include -No seafood. no problem since I don't eat any -No soy products. no soy sauce, no tofu, no soy beans. sadness :( -No processed foods. The frozen meals I like to eat at lunch at work are now OUT. AHHHHHHHHHH and so are things like canned soup. Good bye tomato soup in a can -No dairy. Whatever is used to clean the cow milking equipment has iodine. how will I like without milk, cheese, and yogurt. it really puts a damper on my breakfast options. -Only fresh bread. I just threw a loaf of sliced wheat bread in the freezer for when the diet
Post a Comment
Read more