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Ham & Leek Empanadas

Source of Recipe

From "Make It Ahead" by Ina Garten


Recipe Introduction

"When I was in San Francisco, I stopped at a food truck that made all kinds of empanadas, which inspired this recipe. Instead of making a pastry crust, I use frozen puff pastry, which is so much easier and just as delicious."

List of Ingredients

â—¦ 1 ½ tablespoons unsalted butter
â—¦ 1 ½ cups small-diced leeks, white and light green parts
â—¦ â…“ cup crème fraîche
â—¦ 4 ounces (¼-inch-diced) smoked ham, such as Black Forest
â—¦ 4 ounces grated Gruyère cheese
â—¦ 2 ounces fresh baby spinach, coarsely chopped (2 cups)
â—¦ 2 tablespoons julienned fresh basil leaves
â—¦ ½ cup freshly grated Parmesan cheese
â—¦ Kosher salt and freshly ground black pepper
â—¦ All-purpose flour
â—¦ 3 sheets frozen puff pastry, defrosted (2 packages)
â—¦ 1 egg beaten with 2 tablespoons milk, for egg wash
â—¦ Fleur de sel or sea salt


Recipe

Preheat the oven to 400 degrees. Line two sheet pans with parchment paper.

Melt the butter over medium-low heat in a medium (10-inch) sauté pan. Add the leeks and sauté for 4 minutes, until tender but not browned. Stir in the crème fraîche and simmer for a minute.

Combine the ham and Gruyère in a medium bowl. Add the leek mixture, then the spinach, basil, Parmesan, 1 ¼ teaspoons salt, and ½ teaspoon pepper. Mix and set aside.

Sprinkle a cutting board with flour, roll out one sheet of puff pastry to an 11 x 11-inch square, and cut it into 4 equal squares. Brush the edge of each square with the egg wash and place â…“ cup of the filling in the middle. Fold the square diagonally to make a triangle, lining up the edges of the pastry. Place the triangles on the prepared sheet pans and press the edges with the tines of a fork to seal. Brush the triangles with the egg wash and sprinkle with fleur de sel and pepper. Repeat with the remaining pastry and filling.

Bake for 20 to 25 minutes, until puffed and golden brown.
Allow to cool for 5 minutes and serve hot.

Makes 12



• Make It Ahead:
Make and fill the empanadas, wrap tightly, and refrigerate for up to 3 days or freeze for up to 3 months. Brush with egg wash and bake directly from the refrigerator or freezer before serving.