Ham and Leek Empanadas

By Gazelle

Made once and it was very good, but only made 8 empanadas with this recipe

Ingredients

• 1 1/2 tbsp butter, unsalted
• 1 1/2 cups small diced leeks,
• 1/3 cups creme fraiche
• 4 ounces smoked ham, such as black forest, cut into 1-inch dice.
• 4 ounces Gruyere cheese, grated
• 2 ounces (2 cups) baby spinach, chopped
• 2 tbsp julienne basil leaves
• 1/2 cup grated Parmesan cheese
• kosher salt and pepper
• 1 large egg
• 2 tbsp milk
• all-purpose flour, for rolling
• 3 sheets frozen puff pastry, defrosted, (2 pkg)
• fleur de sel for sprinkling or sea salt

Details

Servings 12
Adapted from oprah.com

Preparation

Step 1

Preheat oven to 400F. Line 2 sheets pans with parchment paper.
In a medium saute pan, melt butter over med-low heat. Add leeks and saute until tender but not browned, about 4 minutes. Stir in creme fraiche and simmer 1 minute.
In a medium bowl, mix ham and Gruyere. Add leek mixture, spinach, basil, Parmesan, salt and pepper. Mix and set aside. In a small bowl, whisk together egg and milk.
Sprinkle a cutting board with flour, roll out 1 sheet of the puff pastry to an 11"x 11" square, and cut into 4 equal squares. Brush edges of each square with egg wash. Place 1/3 cup of the ham and cheese filling in the center of each square. Fold each square diagonally to form a triangle, lining up edges of pastry. Place empanadas on prepared sheet pans and press edges with tines of a fork to seal. Brush each with egg wash and sprinkle with fleur de sel and pepper. Repeat with remaining pastry and filling. (If making ahead, put sheet pan in freezer, when frozen, transfer empanadas to a resealable plastic bag.) Bake until puffed and golden brown, 20 to 25 minutes. Allow to cool 5 minutes before serving.

If you want to make 12 empanadas like in recipe I suggest adding another 1/2 of the recipe.