Ham and Cheese Pastry Pockets 
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
Trader Joe’s… Maybe? Oh I can’t wait to show her this one too! 
