10 min Prep Time
20 min Cook Time
30 mins Total Time
Enjoy these ham cheese and spinach breakfast pies in your way out the door in the morning or whilst an easy brinner choice!
Ingredients
- 1 sheet frozen puff pastry, thawed and rolled out
- 6 Jones Dairy Farm ham slices, chopped
- three/4 cup ricotta
- half of cup grated mozzarella, plus more for topping
- 2 tablespoons milk
- 1/4 teaspoon nutmeg
- salt and pepper to flavor
- 1 tablespoon more virgin olive oil
- 1 big shallot, minced
- 1 clove garlic, minced
- 4 cups child spinach
- 1 egg, overwhelmed
Instructions
- Preheat oven to four hundred tiers and line a baking sheet with parchment paper or silicone baking sheet.
- Combine the ham, ricotta, mozzarella, milk, nutmeg, salt and pepper in a medium bowl. Set aside.
- Place the olive oil in a small skillet over medium heat.
- Once warm, add the shallots and garlic and saute until fragrant, about 1 minute. Add the spinach and prepare dinner until wilted. Remove from warmth and switch to the bowl with the ricotta combination.
- Stir collectively till nicely mixed.
- Cut the puff pastry sheet into four squares, vicinity at the baking sheet and spoon the filling into the middle of every.
- Gently fold up the sides of each square in a round sample pinching the creases collectively as you move.
- Brush every puff pastry with the overwhelmed egg and top with a sprinkling of extra mozzarella.
- Bake inside the oven for about 15-20 minutes till golden brown around the rims.
- Remove from oven, permit cool a couple of minutes earlier than serving.