There’s something to be said for a tasty, savory recipe that you can eat at any time of day. These mini ham-and-cheese pies are delicious, and there’s basically never a time when they’re not appropriate. I most commonly make them for brunch on a weekend; they’re not crazy complicated, but they do take a little bit of assembly time, more than I’m prepared to invest on a weekday. They’re one of my favorite brunch dishes; a nice change of pace from sweeter fare like waffles and muffins. But they’re also versatile; kind of a happy hybrid of breakfast pastry, sandwich, and pizza. They’re substantial enough to enjoy for lunch or dinner. And they freeze well, so you can grab one for a quick snack as well. I’m always excited to find recipes like this, which keep well for a long time and taste just about as good re-heated as they did right out of the oven.
I don’t really have modifications to suggest with this one. I couldn’t find shallots at the store, sadly, so I substituted half a red onion since that’s what I had on hand. I think it’s equally good either way. You could potentially use other hearty greens like kale or chard if you don’t have spinach, although spinach + ham + cheese is a solid combo in my opinion. Also, I definitely recommend that you include the pinch of nutmeg, even if it sounds weird. Growing up, my #1 favorite dinner was Swedish meatballs, so I’m used to the idea of what most people consider pie spices (nutmeg, cinnamon) being added to savory meat dishes. It adds a nice touch; worth a try, especially if you’ve never had it before.
The whole thing is pretty straightforward; mix up your cheese, sautée your onions and garlic and greens, and put it all together. Folding up the pastry shell in the galette style takes a little getting used to, but it’s very quick to get the hang of it. Here’s a short video demo if you want to see how it works:
You may want to set a reminder to take the pastry out of the freezer the night before. This is also very tasty with fresh pie crust from scratch, but that adds quite a bit to the prep time, so I typically just use pre-made pastry and it’s still great. Note: I thawed both of my puff pastry sheets, and found that I had plenty of filling to make eight pastries, four from each sheet.
What do you think? Are you suddenly craving breakfast for dinner? 😉 Give it a try and let me know how it goes.