Hurricane Matthew blew a VIP house guest into my world last weekend. And VIP house guests warrant VIP mornings. So, here’s what you’re going to do:
- Check for the NYT at least three times only to conclude that the category 4 hurricane took it on quite a journey instead of to your coffee table. Make sure that you are wearing bedclothes topped with a trench coat – the wind won’t catch either of these breezy items at all…
- Decide you’re reading the travel section online this week and crack open a bottle of champagne.
- Corral your guest out of the kitchen so they can’t see how you will inevitably end up with flour everywhere.
- Cook some gorgeous savoury breakfast pastries that are full of spinach, ham, swiss, and bechamel. Repeat “bechamel” a few times because it’s fun to say. These only look like they are at ton of trouble to make. Shhhh…. they’re really easy! This comes in handy when you’re drinking a bottle of Billecart-Salmon in the late morning. 😉
Check out these lovely pastries that cover all of your sensory needs – crispy, crunchy, flaky, salty, creamy, cheesy, and just a little vegetable-y.
And voila! You get to keep your house guest for another day.
Savoury Breakfast Pastries
- 2 sheets of puff pastry, thawed in the refrigerator
- 1 egg
- 1 T water
For the bechamel:
- 2 T. unsalted butter
- 2 T. flour
- 1 c. warm milk
- Pinch of salt
- Pepper to taste
For the filling:
- 1/2 pound cooked ham, diced
- 2 c. fresh spinach, chopped
- 1 c. swiss cheese, shredded
- Preheat oven to 400F.
- Cut puff pastry into 4, 5″ squares. Place on silpat lined baking sheet, then into the refrigerator until ready to use.
- In a medium sauce pan, melt butter over medium heat. Stir in flour until mixture is golden brown.
- Pour in warm milk and stir along bottom of the sauce pan until smooth.Stir until mixture boils, about 7 minutes.
- Reduce heat to low. Simmer sauce until thickened, about 10 minutes. Stir frequently so that sauce does not burn.
- Stir in spinach and cook for 1-2 minutes.
- Add ham and cheese. Stir well. Remove from heat.
- Remove pastry from the refrigerator and divide saucy mixture between the four pastries.
- Fold up each corner of the pastry toward the center (they will not touch) like an envelope.
- Whisk one egg with one tablespoon of water and brush egg wash on folded corners of the pastry.
- Bake about 20-25 minutes.