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Ham, Gruyere and Leek Empanadas

12 Servings Recipe By

Ingredients

  • 1 1/2 tablespoons Butter, Unsalted
  • 1 1/2 cups dice Leek
  • 1/3 cups Sour Cream
  • 1/2 cups dice Ham, Fully Cooked
  • 1/2 cups Gruyere Cheese, Shredded
  • 2 cups chop Spinach, Baby
  • 2 tablespoons chop Basil, Fresh
  • 1/2 cups Parmesan Cheese, Shredded
  • 1 1/4 teaspoons Kosher Salt #1
  • 1/2 teaspoons Black Pepper
  • 2 tablespoons Flour, All-Purpose
  • 3 individual Puff Pastry Sheet
  • 1 tablespoon Water

Serving Day Ingredients

  • 2 tablespoons Milk
  • 1 individual Egg
  • 1/4 teaspoons Kosher Salt #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 empanada
  • 459 Calories
  • 30g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 41mg Cholesterol
  • 639mg Sodium
  • 35g Total Carb
  • 1g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 12g Protein
  • 14 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Great Eight Friends for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Melt the butter in a skillet over medium-low heat.
  2. Add the leeks and saute until tender.
  3. Stir in the sour cream and simmer for 1 minute.
  4. In a bowl, combine the ham, Gruyere, leek mixture, spinach, basil, Parmesan, salt #1 and pepper. Set aside.
  5. Sprinkle the countertop with flour and roll each pastry sheet into an 11x11 inch square
  6. Cut into 4 equal squares.
  7. Brush the edges of each square with water.
  8. Place 1/3 cup of filling in the middle.
  9. Fold the square diagonally to make a triangle.
  10. Crimp the edges together with the tines of a fork.
  11. Place empanadas on a parchment lined baking sheet and flash freeze.
  12. Transfer to the indicated number of freezer bags.
  13. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Whisk the milk and egg in a bowl.
  3. Brush the pastries with the egg wash and sprinkle with salt #2.
  4. Bake on a parchment lined baking sheet at 400F for 20-25 minutes until puffed and golden brown.
  5. Allow to cool 5 minutes before serving.

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