Ina Garten's Ham and Leek Empanadas Recipe
Makes 12 empanadas
Active time: 40 minutes
Total time: 1 hour
Preheat oven to 400°. Line 2 sheet pans with parchment paper.
In a medium (10") saute pan, melt butter over medium-low heat. Add leeks and sauté until tender but not browned, about 4 minutes. Stir in crème fraîche and simmer 1 minute.
In a medium bowl, mix ham and Gruyère. Add leek mixture, spinach, basil, Parmesan, salt, and black 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.