Ingredients
- 10 sheets of reduced fat puff pastry (~160g each)
- 20 tsp dijon mustard
- 20 slices ham, halved
- 500g reduced fat cheddar cheese
- 500g baby spinach, chopped roughly
- 5 large eggs
Method
- Preheat oven to 180°C. Line approximately 3 rectangle baking trays with baking paper
- Cut each sheet of puff pastry into four even squares
- Spread ½ tsp dijon mustard diagonally across each square
- Place ½ a slice of ham on top of the mustard
- Sprinkle 1 tbsp reduced fat grated cheese and 1/4 cup chopped spinach on top of the ham
- Fold corners of pastry towards the centre to enclose the filling. Pinch to seal. Place on prepared trays.
- Brush with egg and bake for 15 minutes or until golden brown. Serve warm.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 797kJ | 918kJ |
| Protin | 9.6g | 11.1g |
| Total fat | 8.2g | 9.5g |
| Saturated fat | 4.2g | 4.9g |
| Carbohydrate | 21.3g | 24.6g |
| Sugars | 0.6g | 0.8g |
| Dietary Fibre | 1.0g | 1.1g |
| Sodium | 384mg | 443mg |
