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A Barefoot Contessa Cookbook
Recipe and following excerpt is from the book Make it Ahead
When I was in San Fransisco, I stopped at a food truck that made all kinds of empanandas, which inspired this recipe. Instead of making a pastry crust, I use frozen puff pastry, which is so much easier and just as delicious.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.
Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
Melt the butter over medium-low heat in a medium (10-inch) sauté pan. Ass 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, 1¼ teaspoons salt, and ½ teaspoon pepper. Mix and set aside.
Sprinkle a cutting board with flour, roll out one sheet of pastry to an 11 x 11-inch square, and cut into 4 equal squares. Brush the edge of each square with the egg wash and place ⅓ 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 if 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.
Ingredients
Directions
Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
Melt the butter over medium-low heat in a medium (10-inch) sauté pan. Ass 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, 1¼ teaspoons salt, and ½ teaspoon pepper. Mix and set aside.
Sprinkle a cutting board with flour, roll out one sheet of pastry to an 11 x 11-inch square, and cut into 4 equal squares. Brush the edge of each square with the egg wash and place ⅓ 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 if 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.