Ham and Cheese Pastry Pockets đź§€

Ham and Cheese Pastry Pockets :cheese:

Prep time 5 minutes

Cook time 30 minutes

Makes 18

Ingredients:

1 (14- to 17.5-ounce) package of frozen puff pastry (preferably Pepperidge Farm), thawed but still cold

2 tablespoons unsalted butter

1/4 cup all-purpose flour, plus more for rolling

1 1/4 cups whole or 2% milk

1 1/2 cups shredded Swiss, sharp white cheddar cheese, or a combination, divided (about 6 ounces)

1 1/2 cups small-dice cooked ham (about 6 ounces)

1 ounce fresh baby spinach leaves, coarsely chopped (about 1 cup)

1 teaspoon white wine vinegar

1/2 teaspoon dry mustard powder

1/4 teaspoon kosher salt

1 pinch freshly ground black pepper

1 large egg

1 tablespoon water

Directions:

Arrange two racks in the oven to divide the oven into thirds, then heat the oven to 400°F. Line 2 baking sheets with parchment paper.

Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat. Add 1/4 cup all-purpose flour and cook, whisking constantly, until the mixture resembles wet sand and no longer has the aroma of raw flour, 2 to 3 minutes (do not let it brown). Whisk in 1 1/4 cups whole milk until smooth. Bring to a simmer. Cook, whisking constantly, until the mixture is thickened enough to coat the back of a spoon, 1 1/2 to 2 minutes.

Whisk in 1 cup of the shredded Swiss cheese until melted. Remove the saucepan from the heat. Stir in 1 1/2 cups small-diced cooked ham, 1 cup chopped fresh baby spinach leaves, 1 teaspoon white wine vinegar, 1/2 teaspoon dry mustard powder, 1/4 teaspoon kosher salt, and 1 pinch black pepper.

If using puff pastry that comes in only 1 sheet, cut in half crosswise into 2 sheets first. Place 1 of the sheets on a cutting board. Roll out if needed into a 12-inch square. Cut into 9 (4-inch) squares. Transfer the squares to a baking sheet, spacing them evenly apart. Repeat cutting the second puff pastry and transferring it to the second baking sheet. Dock the center of each square a few times with a fork.

Spoon 2 tablespoons of the ham mixture onto the center of each square. Fold the corners of the pastry up over the filling until they meet in the center. Beat 1 large egg with 1 tablespoon water together in a small bowl. Brush onto the pastry. Sprinkle with the remaining 1/2 cup shredded Swiss cheese.

Bake for 12 minutes. Rotate the baking sheets between racks and from front to back. Bake until the pastries are puffed and golden brown, 12 to 14 minutes more. Let cool for 3 minutes before serving.

Notes:

Puff pastry: Look for puff pastry sheets in the freezer section. For best results, thaw in the refrigerator for at least 4 hours and up to 1 day before using.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Rewarm in a 325°F oven until warmed through.

Recipe courtesy of Yahoo and The Kichn

10 Likes

Oh these we could make & they would so yummy! I think my daughter gets a similar something from :thinking: Trader Joe’s… Maybe? Oh I can’t wait to show her this one too! :revolving_hearts:

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These could also be called empanadas (basically anything inside of puffed pastry). We have a Latino bakery near us and they have them. They are scrumptious! I love the ham and cheese versions.

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They’re sorta like hot pockets, only better. With spinach. LOL! I hope your daughter likes them!

I didn’t think of that, but you’re right! LOL!

I have a recipe for ham and cheese scones too!

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@Amethyst if I don’t tell her about the spinach, she won’t know :laughing:

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I bet you could substitute a veggie she likes, like peas or asparagus.

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“empanadas” or “empanadillas”, depends on the filling, the size and the way ok making (in the oven or fried)
Depends on if the filling is sweet or salty, thy have another names (at least, in the part of Spain I’m living!)

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Youre taking all the fun out of parenting a teenager :rofl:

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There is an argument that it is the most common of pastries in the world. Whatever they are called (turnovers, empanadas, fried pies, pork pies, etc) there are versions in Europe, Africa, both Americas, Philippines, parts of East Asia, and Australia. Us humans seem to like fried (or baked) dough with almost anything in it. :stuck_out_tongue_winking_eye:

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Man, those sound good. They may have them here in Mexican restaurants, but I don’t get out much. I’d love to have some though!

LOL! I guess slipping your teenager spinach is one of those things parents love to do!

I’ll agree with that! :drooling_face:

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I mean biscuits & gravy is flour with wet flour smothered over it & we eat it :rofl:

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:rofl: :rofl: Morning laughs are so good!

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Huh. True. LOL! That is kinda weird.

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