Flaky Ham Cheese Pastries

This elegant ham and cheese pastry with spinach has been my go-to recipe for brunches and casual entertaining for years. The combination of flaky puff pastry, savory ham, melty Swiss cheese, and nutritious spinach creates an irresistible bite that always disappears quickly from the serving platter.

I first made these pastries for a last minute neighborhood potluck and they were such a hit that I now keep the ingredients on hand for impromptu gatherings. The combination of crispy pastry and creamy filling has converted even my spinach-averse nephew into a fan.

Ingredients

• Frozen puff pastry: thawed according to package directions provides the flaky base without any fuss look for all butter varieties for best flavor
• Unsalted butter: creates the base for our creamy béchamel sauce use high quality for richest flavor
• All purpose flour: works with butter to thicken our sauce choose unbleached for best results
• Whole milk: creates the creamy foundation of our filling the fat content matters here for richness
• Diced ham: adds protein and savory flavor choose a good quality ham from the deli counter rather than prepackaged for best taste
• Fresh spinach: brings color nutrition and slight earthy flavor baby spinach works perfectly here
• Swiss cheese: with its nutty flavor and excellent melting properties is traditional but Gruyère works beautifully too
• Egg white: helps create that beautiful golden exterior on the pastry

Step-by-Step Instructions

Prepare The Oven And Pastry:

Preheat your oven to 400°F ensuring it reaches full temperature before baking which is crucial for proper pastry puffing. Line a baking sheet with parchment paper to prevent sticking. Cut your thawed pastry into uniform 5inch squares and return to the refrigerator as cold pastry creates the flakiest layers.

Create The Béchamel Base:

Melt butter in a saucepan over medium heat until it foams but does not brown. Sprinkle in the flour and salt whisking constantly to create a smooth paste known as a roux. Cook for exactly one minute to eliminate the raw flour taste without browning the roux. The mixture should look like wet sand and smell slightly nutty.

Add The Milk:

Pour in the room temperature milk in a slow steady stream while whisking vigorously to prevent lumps from forming. Continue whisking until the mixture comes to a gentle boil which activates the starches in the flour to thicken properly. You'll notice the sauce transform from thin to velvety as it heats.

Thicken The Sauce:

Reduce the heat to low allowing the sauce to simmer gently. Stir frequently with a wooden spoon reaching into the corners of the pan to prevent scorching. The sauce should coat the back of a spoon and when you run your finger through it the line should hold its shape. This typically takes 3 to 5 minutes.

Incorporate The Spinach:

Add fresh spinach to the hot sauce and fold it in gently. Watch as the spinach wilts almost immediately transforming from voluminous leaves to a compact addition to your sauce. This quick cooking preserves the bright green color and nutrients.

Add Ham And Cheese:

Stir in the diced ham and 1 cup of grated Swiss cheese working quickly while the sauce is hot to ensure the cheese melts completely. The mixture should be thick enough to hold its shape when spooned making it perfect for filling the pastries.

Assemble The Pastries:

Remove the chilled pastry squares from the refrigerator and place them on your prepared baking sheet spacing them about 2 inches apart. Place a generous spoonful of filling in the center of each square being careful not to overfill which can cause leakage during baking.

Form The Pastry Shape:

Gently fold each corner of the pastry square toward the center creating a smaller square with an open center that shows the filling. Press lightly at the places where the corners meet to help them adhere but dont seal completely as some expansion during baking is desirable.

Add Final Touches:

Brush all exposed pastry surfaces with beaten egg white using a gentle touch to avoid deflating the layers. This creates a beautiful golden shine during baking. Sprinkle the remaining Swiss cheese over the exposed filling in the center providing both flavor and visual appeal.

Bake To Golden Perfection:

Place the baking sheet in the preheated oven on the middle rack for optimal heat distribution. Bake for 18 to 20 minutes until the pastries have risen dramatically and turned a deep golden brown. Look for crisp edges and bubbling filling as signs of doneness.

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My absolute favorite thing about this recipe is how the corners of the pastry puff up dramatically during baking creating these beautiful golden peaks. My daughter calls them little treasure chests because of how they open to reveal the delicious filling inside. We have a family tradition of making these on Christmas morning while opening presents.

Make Ahead Options

These ham and cheese pastries work beautifully as a make ahead option. You can prepare the filling up to two days in advance and store it covered in the refrigerator. When ready to use simply warm it slightly before assembling the pastries. You can also completely assemble the pastries and refrigerate them unbaked for up to 24 hours just add an extra 3 minutes to the baking time if cooking straight from the refrigerator.

Perfect Pairings

These pastries are wonderfully versatile when it comes to serving options. For a brunch spread pair them with a simple green salad dressed with lemon vinaigrette to cut through the richness. When serving as an appetizer they shine alongside a crisp white wine like Sauvignon Blanc or sparkling wine. For a heartier meal add a cup of tomato soup on the side for a classic combination that both adults and children enjoy.

Customization Ideas

The basic structure of this recipe lends itself to countless variations. Try swapping the ham for crispy bacon or smoked salmon for an elegant twist. The cheese can be changed to sharp cheddar feta or even blue cheese depending on your preference. Vegetable options are endless try replacing spinach with sautéed mushrooms caramelized onions or roasted red peppers. For a sweet version omit the savory elements entirely and fill with sweetened cream cheese and fresh berries.

Freezing Instructions

These pastries freeze beautifully either before or after baking. To freeze unbaked pastries assemble them completely then place on a baking sheet and freeze until solid about 2 hours. Transfer to an airtight container or freezer bag and store for up to 3 months. Bake directly from frozen adding 5 to 7 minutes to the baking time. For baked pastries cool completely then wrap individually in plastic wrap and freeze. Reheat in a 350°F oven for 10 minutes until warmed through and crisp.

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Recipe FAQs

→ Can I make these ham and cheese pastries ahead of time?

Yes, you can prepare the filling up to 2 days ahead and store it refrigerated. You can also assemble the pastries and freeze them unbaked. When ready to serve, bake directly from frozen, adding 5-7 minutes to the baking time.

→ What can I substitute for Swiss cheese?

Gruyère makes an excellent substitute for Swiss cheese and offers a similar nutty flavor. Other good alternatives include Emmental, provolone, or even a sharp white cheddar if you prefer a stronger taste.

→ How do I know when the pastries are done baking?

The pastries are done when they've puffed up significantly and turned a deep golden brown color. The corners should look crisp, and if you lift one pastry, the bottom should be evenly browned as well.

→ Can I use fresh spinach instead of frozen?

The recipe already calls for fresh spinach. However, if you want to use frozen spinach, make sure to thaw it completely and squeeze out all excess moisture before adding it to the sauce to prevent your pastries from becoming soggy.

→ What can I serve with these ham and cheese pastries?

These pastries work well with a simple green salad dressed with vinaigrette for a light meal. For appetizers, serve them alongside a mustard dipping sauce. They also pair nicely with a tomato soup for a heartier meal.

→ How should I store and reheat leftover pastries?

Store cooled leftover pastries in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F (175°C) oven for 7-10 minutes until warmed through and crispy again. Avoid microwaving as this will make the pastry soggy.