Ham & Spinach Puffs
I love a good meaty appetizer and I love perusing cookbooks for new recipes to make for parties. This recipe comes from the Queen, Joanna Gaines. Her Magnolia Table cookbook is loaded with fantastic and flavorful recipes and this particular recipe is no different.
These Ham & Spinach Puffs are very easy to make before your party and they reheat well if you want to make them ahead of time.
To make Ham & Spinach Puffs, you will need…
1 package puff pastry (2 sheets)
2-3 tablespoons Dijon mustard
3 cups fresh baby spinach
1/2 teaspoon olive oil
1/8 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
Olive oil spray
18 thin slices of Black Forest ham (about 9 ounces)
4 ounces grated or shredded Gruyere cheese ( about 1 cup)
Preheat oven to 400 degrees F.
Open puff pastry packaging and allow for the sheets to thaw for 15-20 minutes so they are easier to work with.
In a medium sized bowl, toss spinach with olive oil, salt, and pepper. Set aside.
Place each sheet of puff pastry on a floured work surface. Cut both sheets in to 9 equal squares. Spread a thin layer of Dijon mustard on each square of puff pastry. Fold one piece of ham onto each square.
Spray a 12-cup muffin tin with cooking spray. If you have 2 muffin tins, you can spray both to total 18 cups. Set a dough square over each cup and gently nestle it in. The puff pastry sides will fold up the sides of the tin. Place 1-2 tablespoons of spinach in each dough cup. Top with 1 tablespoon of Gruyere cheese and extra fresh ground pepper.
Cook for 15-17 minutes, or until sides are lightly browned. Remove from tins and allow to cool on a wire rack for 5-10 minutes before serving.
Prep Time- 10 minutes
Cook Time- 15-17 minutes
Total Time- 30 minutes
- 1 package puff pastry (2 sheets)
- 2-3 tablespoons Dijon mustard
- 3 cups fresh baby spinach
- 1/2 teaspoon olive oil
- 1/8 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- Olive oil spray
- 18 thin slices of Black Forest ham (about 9 ounces)
- 4 ounces grated or shredded Gruyere cheese (about 1 cup)
- Preheat oven to 400 degrees F.
- Open puff pastry packaging and allow for the sheets to thaw for 15-20 minutes so they are easier to work with.
- In a medium sized bowl, toss spinach with olive oil, salt, and pepper. Set aside.
- Place each sheet of puff pastry on a floured work surface. Cut both sheets in to 9 equal squares. Spread a thin layer of Dijon mustard on each square of puff pastry. Fold one piece of ham onto each square.
- Spray a 12-cup muffin tin with cooking spray. Set each dough square over each cup and gently nestle it in. The puff pastry sides will fold up the sides of the tin. Place 1-2 tablespoons of spinach in each dough cup. Top with 1 table spoon of Gruyere cheese and extra fresh ground pepper.
- Cook for 15-17 minutes, or until sides are lightly browned. Remove from tins and allow to cool on a wire rack for 5-10 minutes before serving.