Ham in Puff Pastry

• 2 cups (515 g) whole milk
• 3½ tablespoons unsalted butter

In a small saucepan, heat the milk until almost boiling and then remove it from the heat. In a separate medium saucepan, melt the butter, then gradually add the flour, stirring constantly, until you achieve a thick puree. Slowly pour in the hot milk, adding salt and pepper while stirring, to create a béchamel sauce. Refrigerate the sauce for 30 minutes.