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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.
 

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