The inspiration for this recipe involved ham and swiss, which sounded lovely except for the ham and the swiss. Let's replace those with smoked tuna and jack cheese, shall we? Yes, let's go!
You can find puff pastry in the frozen foods section with the pies and pie crust. (I usually get the Pepperidge Farm brand.) Do not get distracted by the frozen lemon cake! Grab the puff pastry and run for it! (Unless you love frozen lemon cake... I have not tried it because I'm pretty sure I would adore it. Lemon desserts are my jam.)
~Serves 4 for dinner, or 8 for a snack/light lunch~
- 1 package puff pastry
- 2 T butter
- 2 T flour
- 1 cup milk, warmed
- salt, pepper to taste
- 2 big handfuls fresh spinach
- 1 cup shredded jack cheese
- 1/2 pound diced smoked tuna
- 1 egg + 1 T water (cosmetic only - can omit!)
Preheat your oven to 400 and pull out a sheet pan or cookie tray. Line the pan with foil or parchment paper, and set aside. Get your puff pastry out, lay it flat and let it thaw completely on a clean countertop.
In a large fry pan, melt the 2 T butter over medium heat to start the cream sauce. Whisk in the flour, and let it cook for about 4 minutes, stirring every few seconds or so. Heat your milk in a pan (or microwave in a bowl for 60 seconds), then whisk it into the roux a little bit at a time until you've got yourself a nice thick and creamy sauce with minimal lumps. Add the salt and pepper and simmer the sauce for 3-4 minutes.
Fold in the fresh spinach with a spatula and let it cook/wilt into the sauce for about a minute. Add the chunked up tuna and the shredded cheese, and continue to fold to combine. Keep the heat on slightly over medium until everything is melty and creamy and warmed through, then turn off the burner and roughly divide the mixture into fourths.
Cut each puff pastry sheet into four squares, and whip your egg with the water in a small bowl and set aside. Place about 2 T (or an eighth of the mixture) in the middle of each puff pastry square, and fold up the corners to meet in the center. Once you have all of your pies made, arrange them on the baking sheet and brush the tops of the pastry with the egg wash.
Bake for 20 minutes, and then check the pies. Flip the broiler on for 2 minutes if they're not quite as browned and toasty on the top as you'd like once they're cooked. Let them cool for about 5 minutes, then serve with a green salad - or - just pick them up and dive in!