Whether you have bits of leftover ham or entire ham steak, this ham and cheese spinach puff is the perfect way to enjoy it!
You’ll need 2 full-size sheets of puff pastry dough for this, you can use homemade (recipe here) or if you’re more pressed for time, you can use a premade dough.
The key to this is to ensure the dough is thawed and ready to use, but be aware that pastry dough cannot be thawed on the countertop. It ruins the texture and flavor of the dough!
You’ll Need:
1 recipe Puff Pastry (or 1 package (2 sheets) frozen puff pastry, thawed
3 tablespoons Dijon mustard
Thin Ham Steak or shaved ham
2-3 cups Fresh Spinach
½ pound Gruyère cheese, grated
1 egg
flour for dusting
*Thaw overnight in the fridge before you begin.
**Puff pastry sheets are available in the frozen section of most grocery stores.
On a lightly floured work surface, roll out the dough and cut it into two sheets measuring approximately 10 x 12 inches (a ruler isn’t necessary).
Transfer to a piece of parchment paper and slip it onto a baking sheet.
Preheat your oven to 450 F.
To make the egg wash, lightly beat an egg with 1 tbsp. of water. Set aside.
Place a piece of parchment paper onto your work surface and dust lightly with flour.
Lay one sheet of puff pastry on top of the paper. (If you’re using homemade puff pastry, as I am here in the photos you can roll the pastry dough into 1 large sheet and simply fold it over afterwards).
Staying at least an inch away from the border of the dough spread about a tablespoon of mustard, add a handful of fresh spinach, then place the ham on top. Add additional dijon mustard on the ham, as liberally as your taste preference allows.
Top the ham with the shredded gruyere cheese, then top with the remaining fresh spinach.
Brush the border with some of the egg wash to create a seal.
Place the second sheet of puff pastry on top of the filled pastry lining up the edges (or fold over the large sheet of dough to cover).
Using a sharp knife, trim the dough so that the edges line up and the square is even, much like cutting the crust off of a sandwich.
When cutting the dough, always cut in a swift downward motion (think paper slicer), and avoid dragging your knife (like a steak-cutting motion), otherwise, it won’t rise properly.
Brush the top with an egg wash and cut a couple slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown.
Allow to cool for a few minutes and cut into squares (about 8-12 depending on how large you want them).
Serve hot.
