Ham Spinach Puff Pastry

This easy ham spinach puff pastry is a quick and satisfying savoury snack or light meal. It’s crispy, cheesy, and filled with hot, melty goodness. You can use any sliced ham or cheese you have on hand, making it super flexible. The golden, flaky crust adds the perfect buttery crunch in every bite.

Ingredients Needed

• 1 sheet puff pastry, thawed but kept chilled
• 6 slices Swiss cheese (thinly sliced)
• 6 slices ham (e.g., Black Forest ham)
• 100g / 1 cup shredded mozzarella cheese
• 30g / 1 cup fresh spinach leaves, roughly chopped
• ½ tbsp poppy seeds, for sprinkling
• Fresh thyme leaves, for garnish
• For the egg wash: 1 egg yolk + 1 tbsp milk or water

How To Make Ham Spinach Puff Pastry

1. Preheat the oven and prepare baking tray: Preheat oven to 200°C / 400°F. Line a baking tray with parchment paper or a silicone mat.
2. Cut the puff pastry: On a lightly floured surface, cut the puff pastry into 6 equal rectangles. Place them on the prepared baking tray.
3. Layer the fillings: Leave a 1.25 cm / ½ inch border around each piece. Start with 1 slice of Swiss cheese, then add 1 slice of ham. Top with some chopped spinach and shredded mozzarella. Divide evenly among all pastries.
4. Seal the edges and shape: Brush the edges with egg wash. Fold two opposite corners over the filling and press to seal. Brush the tops with more egg wash and sprinkle with poppy seeds.
5. Chill if needed: If the pastry has softened too much, chill the tray in the fridge for 10 minutes to help the pastry puff better during baking.
6. Bake the pastries: Bake on the centre rack for 12–15 minutes, or until golden and puffed, and the cheese is melted.
7. Cool and garnish: Transfer to a wire rack and let cool slightly. Garnish with fresh thyme and serve warm or at room temperature.

Recipe Tips

• Keep the puff pastry cold: Always work with cold pastry. If it gets too soft, chill it for 10 minutes before baking to get a flaky and crisp texture.
• Don’t skip the egg wash: Brushing the pastry with egg wash helps it turn golden and shiny in the oven.
• Use thin ham and cheese slices: Thinner slices fold better inside the pastry and melt evenly without making it soggy.
• Seal the corners well: Press the folded corners firmly so the filling doesn’t leak out while baking.
• Don’t overfill the pastry: Too much filling can break the pastry or stop it from puffing properly. Use even, small portions for each one.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover ham spinach puff pastry cool to room temperature. Then place them in an airtight container and store in the fridge for up to 3 days.
• Freeze: Let the pastries cool completely, then freeze in a single layer or in a freezer-safe container. Store for up to 1 month. To eat, thaw in the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C / 350°F. Place the puff pastries on a baking tray and heat for 8–10 minutes until warm and crispy again.

Nutrition Facts

Serving Size: 1 pastry

• Calories: 337
• Total Fat: 22.5g
• Saturated Fat: 11.3g
• Cholesterol: 75mg
• Sodium: 560mg
• Potassium: 195mg
• Total Carbohydrate: 19g
• Dietary Fiber: 0.7g
• Sugars: 1.9g
• Protein: 16.8g

Try More Puff Pastry Appetizers:

• Greek Spinach Puff Pastry
• Puff Pastry Spinach Cheese Swirls
• Puff Pastry Mushrooms Spinach