Following the advice of Store Bought is Fine, I had to try Ina’s Ham and Leek Empanadas as a weekend alternative to her always delicious Savory Brekky Pastries. Un-Ina related, but he also suggested a ‘aji Amarillo’ sauce, that I adapted a bit because Switzerland and Latin ingredients don’t seem to mix. The results of both recipes were delicious and it’s nice to have a new savory pastry in rotation.

Ina’s Ham & Leek Empanadas

• 1.5T butter
• 1.5c. chopped leeks, white and light green parts only
• 1/3c. creme fraiche
• 4oz. of ham, diced
• 4oz. Gruyere, shredded
• 2c. spinach, chopped
• 1/2c. Parmesan, shredded
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 egg
• 2 T. milk
• 2 sheets of puff pastry

1. Preheat oven to 400F. Line two baking sheets with parchment paper. Set aside.
2. Over medium heat, melt butter. Saute leeks until tender, about 5 minutes.
3. Stir in creme fraiche, cook another minute until combined. Remove leek mixture from heat.
4. In a large bowl combine spinach, Gruyere, Parmesan, salt, and pepper.
5. Stir in leek mixture until well combined.
6. In a small bowl, whisk together egg and milk.
7. Cut puff pastry into four squares per sheet. Paint edges with egg wash mixture.
8. In the middle of each square, place 1/3c. of leek mixture.
9. Fold pastry over the filling to cover, ending in a triangle shape.
10. Press sides closed with fork.
11. Place pastry on prepared pans. Paint all over with egg wash. Sprinkle with more salt and pepper.
12. Bake 20 minutes.