Ham & Leek Empanadas

These savory empanadas are rich, crisp, and great for making ahead.

Ingredients

• 1½ tablespoons unsalted butter
• 1½ cups small-diced leeks (white and light green parts)
• ⅓ cup crème fraîche
• 8 ounces smoked ham, ¼-inch diced
• 8 ounces grated Gruyère cheese
• 2 ounces fresh baby spinach, coarsely chopped (about 2 cups)
• 2 tablespoons julienned fresh basil leaves
• ½ cup freshly grated Parmesan cheese
• 1¼ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• All-purpose flour, for rolling
• 3 sheets frozen puff pastry, defrosted (from 2 packages)
• 1 egg, beaten with 2 tablespoons milk, for egg wash
• Fleur de sel or sea salt, for finishing

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.

Instructions

1. Preheat the oven to 400°F. Line 2 sheet pans with parchment paper.
2. Melt the butter over medium-low heat in a medium (10-inch) sauté pan. Add the leeks and sauté for 5 minutes, until tender but not browned. Stir in the crème fraîche and simmer for 1 minute.
3. Combine the ham and Gruyère in a medium bowl. Add the leek mixture, then stir in the spinach, basil, Parmesan, salt, and pepper. Mix well and set aside.
4. Sprinkle a cutting board with flour. Roll out one sheet of pastry to an 11 x 11-inch square and cut it into 4 equal squares.
5. Brush the edge of each square with egg wash and place ½ cup filling in the center. Fold diagonally into triangles, lining up the edges.
6. Place triangles on the prepared sheet pans and press the edges with the tines of a fork to seal. Brush with egg wash and sprinkle with fleur de sel and pepper.
7. Repeat with the remaining pastry and filling.
8. Bake for 20 to 25 minutes, until puffed and golden brown. Cool for 5 minutes and serve hot.