Wednesday Recipes: Puff Pastry Ham Bites

Dear Readers, Feeding people brings me joy. Not sure what underlying psychological statement I'm making, but it's true. That's part of the reason I have so many recipes to share...hope you enjoy!

Ham & Spinach Puffs

Ingredients:

1 package (2 sheets) frozen puff pastry

3 ups chopped fresh baby spinach (about 3 ounces)

1/2 teaspoon olive oil

1/8 teaspoon kosher salt

1/4 teaspoon freshy ground black pepper

Flour. for the work surface

2 tablespoons Dijon mustard

Cooking spray

18 thin slices Black Forest ham (about 9 ounces)

4 ounces Gruyere cheese, grated (about 1 cup)

Directions:

1. Remove the puff pastry dough from the freezer and take it out of the packaging. Let thaw at room temperature for 15 to 20 minute, until it unfolds easily, taking care not to tear it.

2. Preheat the oven to 400 degrees.

3. Meanwhile, in a large bowl, combine the spinach, olive oil, salt, and pepper.

   Toss to lightly coat. Set aside.

4. Lay out the thawed pastry sheets on a lightly floured work surface and cut each into 9 even squares, for a total of 18.

5. Spread the mustard in a thin layer over each dough square and top with a ham slice, folding the slices as needed to fit.

6. Lightly spray 18 cups of two 12-cup muffin pans with cooking spray (if the pan is not nonstick). Set a prepared dough square into each cup and gently nestle it in. The sides should ruffle. Drop about 2 packed tablespoons of spinach evenly into each cup and top with about 1 tablespoon of Gruyere.

7. Bake until the edges are golden brown, about 15 minutes. Remove the puffs from the pans and let cool for 5 minutes before serving.

8. Store in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven *according to the original recipe, I, however, found a regular oven to do just fine.

Makes 18 puffs.

Note: This recipe comes from Magnolia Table, A Collection of Recipes for Gathering, Volume 2, by Joanna Gaines.