Golden, fluffy puff pastry is the perfect pocket to hold all of that cheesy goodness in these perfectly simple Ham and Cheese Puffs.
We are thrilled to announce we’re partnering with Reynolds Wrap® this year, and what better way to kick off the year (and spring) than with something cheesy wrapped up in a flaky crust. Am I right? For this recipe, I’m excited to share how I’m using Reynolds Wrap® Heavy Duty Foil for cooking and cleanup.
With Easter and all of the glorious leftovers, we set out to create a recipe that hit a few musts for me, including using Reynolds Wrap® Heavy Duty Foil to make cleanup easier, so I can spend more time with my kiddos. As you know, Easter is my all-time favorite holiday. And lately, as a mother I’ve been feeling more and more need to find small traditions that will tie the hearts of my children to me long after they set out to create families of their own.
But how do you start?
It’s the little things that create the grand feelings. Whether you make these little puffs as a brunch or appetizer or have them be a special dinner the day after Easter to use up all that ham (because seriously, who ever gets through the whole ham?!), something that takes you 30 minutes to make and looks this beautiful is sure to gather loved ones around you.
Ham and Cheese Puffs
Ok, let’s get right to it. Here’s what we are making: a little cheese sauce filled with juicy ham and bright spinach that are thickened on the stove and then wrapped up in the middle of puff pastry dough which is baked in the oven until the smell brings everyone to the table.
Ingredients Needed for Ham and Cheese Puffs
Here is a list of everything you will need:
- Puff Pastry
- Ground Mustard
- Whole Milk
- Sharp Cheddar Cheese
- Parmesan Cheese
- Spinach (fresh)
- Reynolds Wrap® Heavy Duty Foil
The exact measurements of each can be found in the recipe card below.
The puff pastry is the most important part as it’s our little envelope to carry all of that yummy filling. However, puff pastry can not only leak the cheese sauce, but it can stick to a cookie sheet. You absolutely need to do step 1 before ever starting the filling.
- Line a cookie sheet in Reynolds Wrap® Heavy Duty Foil. It is great for cooking saucy or heavier foods since you don’t have to worry about breaking or tearing.
- Roll out the puff pastry slightly and cut into 4 squares. Arrange the dough on the foil-lined baking sheet.
Make the sauce by melting the butter in a sauce pan, then adding the garlic, flour, ground mustard, nutmeg, and milk.
- Once the sauce thickens, add the cheeses, ham, spinach and salt to taste.
- Make the egg wash.
Spoon the mixture into the middle of the puff pastry dough and fold to make a pocket.
- Brush with the egg wash and bake.
- Eat hot or at room temperature.
The more detailed instructions can be found in the recipe card below.
Why Use Foil?
I’ve kind of got this thing for foil. I think it’s because I’m a mother of 3 now, but I’m always trying to make things easier on my day so that come dinnertime I can just eat and enjoy vs feeling frazzled. Whether it’s our bacon recipe or a bunch of roasted veggies, I’ve started lining all my pans with foil because it’s easy prep, easy cook, easy cleanup and gets you more time with family. Even better, it’s high quality and safe to use for cooking, and it’s made in the U.S.A. !
Why Use an Egg Wash?
Brushing the top of pastries with an egg wash makes them shiny and golden when baked. It’s all to make them pretty!
It can also be used to help toppings stick to the surface or to bind edges together when you are trying to seal the pastry.
Can You Make These Ahead of Time?
Why yes you can! You have two options, ready?
Make the puff pastry shells in circles, use a paring knife to gently cut a border and bake as you would for a tart. You can freeze and store the pastry shells in Reynolds Wrap® Heavy Duty Foil or in an airtight container and make the filling when you’re ready to eat them.s. Bake at 350 F with a piece of Reynolds Wrap® Heavy Duty Foil gently laid over the top for about 15 minutes so the pastry doesn’t burn.
Make the filling and store in the fridge for up to 3 days in an airtight container. Rewarm on the stove with a little more milk if needed then proceed as normal.
Can You Freeze Ham and Cheese Puffs?
Yes you can freeze these! Make the entire dish and then cool. Wrap the cheesy puffs in Reynolds Wrap® Heavy Duty foil or an airtight container and then store in the freezer for up to 2 weeks. Reheat in the oven as stated above.
Variations for Ham and Cheese Puffs
One of the beautiful things about this recipe is how versatile it is. Feel free to swap out meats, veggies, cheeses…really anything you want! Try bacon or sausage, add mushrooms, jalapenos, onions, bell peppers, or swap the cheddar for swiss! The options are endless really!
I’m hoping these little pockets of ham and cheese delight become a tradition in your home just like they have in ours. Ham and cheese puffs are one of the best ways to use up leftover ham, and I’m going to guarantee you won’t be able to stop at just one! And don’t forget the Reynolds Wrap! It has been saving me for years!
More Leftover HAM RECIPES You Will Love:
- Ham Fried Rice
- Cheesy Ham and Potato Bacon Casserole
- Ham Lemon Orzo with Parmesan and Peas
- Ham and Cheese Sliders
- Hawaiian Ham and Pineapple Casserole
- Ham and Cheese Breakfast Stromboli
- Hash Browns Ham Frittata
- Ham Hock Soup
- Easy Ham and Cheese Scones
- Ham and Broccoli Macaroni and Cheese
Ham and Cheese Puffs
- 1 Sheet Frozen Puff Pastry , thawed
- 2 Tablespoons Butter
- 2 Cloves Garlic, minced
- 2 Tablespoons Flour
- 1/2 teaspoon Ground Mustard
- 1 pinch Nutmeg
- 1 Cup Whole Milk
- 1 1/4 Cup Sharp Cheddar Cheese, shredded
- 1/4 Cup Parmesan Cheese, fresh, grated
- 1/4-1/2 teaspoon Salt
- 2 Cups Ham, chopped
- 1 Cup Spinach, fresh, chopped
- 1 Egg
- 1 teaspoon Water
- Reynolds Wrap® Heavy Duty Foil
- Heat the oven to 400 degrees Fahrenheit and line the baking sheet with Reynolds Wrap® Heavy Duty Foil to keep the sauce from spilling out and burning onto the pan.
- Roll out the puff pastry dough into a square and cut out 4 smaller squares. Set aside on the foil-lined baking sheet in the fridge.
- In a pot over medium heat, add the butter and cook until melted.
- Stir in the garlic and cook until tender, about 1 minute.
- Using a wooden spoon, stir in the flour, ground mustard and nutmeg. Continue to stir for about a minute then slowly add the milk and bring to a simmer for 3 minutes or until thickened.
- Stir in the cheeses, meat and spinach and salt to taste. Turn off the burner and set aside.
- Pull out the puff pastry from the fridge. In a small bowl, whisk together the egg and water.
- Place a large spoonful of filling in the middle of each pastry dough and fold in each corner like a packet.
- Brush the corner pieces with the egg wash then place in the oven for 15-20 minutes or until golden.
- Remove from the oven and eat hot or at room temperature.
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