Cheesy Ham and Spinach “Hot Pockets”

Preheat oven to 400F.

In a small amount of olive oil over medium heat, wilt the spinach. Once it’s wilted, remove it from the heat and set aside.

In a small saucepan, melt the butter over medium heat. Stir in the flour. Cook the flour while stirring for 1 minute. Slowly whisk in the half and half. Cook while stirring until thick and bubbly. Turn the heat to low and whisk in the cheese. Once the cheese is melted in, stir in the mustard and thyme. Season with salt and pepper. Stir the spinach and ham into the sauce.

Using a rolling pin, roll the puff pastry dough out to make it into a little bigger rectangle. Cut into 4 rectangles. Brush a little beaten egg onto two sides of each rectangle. Put 1/4 of the sauce into the middle of each rectangle. Fold over and press the edges of the dough together to seal (you may need to stretch the dough a little). Place on a parchment lined baking sheet. Brush each turnover with beaten egg. Use a sharp knife to poke 2 or 3 slits in the top of each.

Bake at 400F for 15 minutes. Turn the heat down to 350F and bake another 10 – 15 minutes until golden brown. Let cool a few minutes before serving as the filling will be really hot.