While browsing recipes on making chocolate tempering, I found this recipe; it looks quite easy to make. As I have the last piece of puff pastry, I decided to use it. I’m glad I have diced ham, slices of cheese, and spinach.

Google: “Puff pastry is a light, buttery, flaky dough used in both sweet and savory dishes, from appetizers to main courses to desserts. It contains only three ingredients—flour, butter, and salt—yet it rises to a great height with no added leavening agent. Provides quick energy due to its carbohydrate content. Enhances enjoyment and satisfaction in dishes, contributing to emotional well-being.”

This is a fun and creative meal or snack you can do with children. Of course, you can add any ingredients into your puff pastry cups. I didn’t have any more pastry to make more. My pastry is overbrowned, creative, satisfying, and I enjoyed it very much. Let’s cook!!!

Ingredients

1 sheet of puff pastry
4 slices cheese
80 g diced ham
baby spinach

Method

Thawed puff pastry for 30-45 minutes from freezer. Cover with a damp cloth. Preheat oven 200 degrees C. After thaw, place on a lightly floured bench top. Cut the dough and pierce holes in it with a fork.

Turn muffin pan upsidedown, place a square of dough over each cup and lightly press around the cup to form a bowl shape. Place a flat baking tray on top of that. This will keep the base of the cups from rising too much.

Bake for 12-15 minutes until lightly browned.  Let cool and remove from the pan. Turn down temperatures to 180 degrees. When the muffin pies cup have cooled. Put some spinach, diced ham and then top each cup with slice cheese. Place the cup on foil lined flat baking tray and bake for 8-10 minutes until cheese melted. Turn off the oven. Bring out the muffin pies cup and transfer to plate. Enjoy!!!!

https://helenscchin.com/2017/08/11/ham-and-spinach-muffin-pies-cup/

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