• Bradley & Alyssa

Good Morning, Hamsome: Ham & Cheese Puffed Pastry

Breakfast can often feel routine. You wake up and instinctually start frying eggs, blending fruits, scooping yogurt without blinking an eye. Routines offer stability, especially in times like these…did someone say, quarantine? Yet while there’s boundless upsides to building [healthy] habits, variety is the spice of life! That’s why we decided to make something we’ve never made before – a completely unique brunch recipe that left us fully satisfied for the entire afternoon.

This breakfast treat includes a buttery, flaky puffed pastry, enveloping a mixture of hot ham (or vegan ham), molten swiss cheese, and fresh spinach. Plus, its presentation is fire for if you’re hosting guests…or if you’re like us, treat yo self and eat them all. Mimosas recommended.

Recipe Inspired by EatWell 101

Course: Breakfast

Servings: 8


  • 2 sheets puff pastry

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 cup (240ml) warm milk

  • 1 pinch of salt

  • Freshly cracked pepper, to taste

  • Ground nutmeg (optional)

  • 1/4 lb (110g) cooked ham, diced or Plant Based Ham

  • 2 cups fresh spinach, rinsed and chopped

  • 1 cup Swiss cheese, grated


1. Thaw puffed pasty according to boxed instructions. Once thawed enough to unfold, you can grab a rolling pin (or substitute a wine bottle) and roll out the dough a bit more just to give yourself a bit more surface area. Cut puffed pastry into 5-inch squares and put them back into the refrigerator for now.

2. Pre-heat your oven to 400°F and use this time to prep all your ingredients beforehand. Chop the spinach, grate the swiss cheese, and have all your spices on hand since you’ll have to be super focused when moving on to step 3.

Prep all ingredients, dog not included

3. Now it’s time to make the fancy, schmancy bechamel sauce. First, melt the butter over medium heat in a saucepan. Add flour and salt and continuously stir with a wooden spoon. Keep stirring until the mixture starts to boil, which should take about 5-7 minutes.

4. Once boiling, reduce the heat to low and simmer for 10 more minutes. During this time, your sauce will thicken even more. Be sure to check on it to make sure it’s not burning, as bechamel sauce can be very prone to burning if the temperature is not right.

5. Once it’s nice and thick, stir in your chopped spinach for 1 minute. Follow by folding in the cheese. Remove from heat.

6. Take the puff pastry squares out of the fridge and lay out on a baking sheet lined with parchment paper. Add two spoonsful of the bechamel sauce on each square, mixing in your choice of ham. Sprinkle a conservative amount of pepper and nutmeg and top with a little extra grated cheese (because…cheese).

7. Fold the corners on top of each square until the pastry is fully hugging the ham and cheese mixture.

8. Make your egg wash by combining one egg with a tablespoon of cold water. Brush the egg wash on the puff pastry. If you have some Himalayan salt, option to sprinkle a small amount on top of each square.

9. Bake in the oven for 20-25 minutes – once completely puffed and golden. Serve immediately (we like to add hot sauce). Enjoy!

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