Barefoot Contessa Ham & Leek Empanadas

Barefoot Contessa Ham & Leek Empanadas are made with puff pastry, leeks, crème fraîche, smoked ham, Gruyère cheese, and baby spinach. This recipe creates flaky, savory hand pies filled with a creamy ham and leek mixture. It takes about 1 hour to prepare and makes 12 empanadas.

Barefoot Contessa Ham & Leek Empanadas Ingredients

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

How To Make Barefoot Contessa Ham & Leek Empanadas

1. Preheat the Oven: Set the oven to 400°F and line 2 sheet pans with parchment paper.
2. Cook the Leeks: Melt butter over medium-low heat in a sauté pan, add the leeks, and cook for 4 minutes until tender but not browned. Stir in crème fraîche and simmer for 1 minute.
3. Make the Filling: In a bowl, mix the ham and Gruyère. Add the leek mixture, then stir in spinach, basil, Parmesan, salt, and pepper.
4. Prepare the Pastry: On a floured board, roll out one puff pastry sheet to 11×11 inches and cut into 4 squares.
5. Fill and Fold: Brush edges of each square with egg wash, add ⅓ cup filling in the center, fold into a triangle, and press edges with a fork to seal.
6. Finish and Bake: Place triangles on sheet pans, brush with egg wash, sprinkle with fleur de sel and pepper. Repeat with remaining pastry. Bake for 20–25 minutes until golden brown.
7. Cool and Serve: Let cool for 5 minutes before serving hot.

Recipe Tips

• Use Thick-Cut Ham: Ask for ¼-inch thick slices to dice easily and ensure chunky texture.
• Seal Edges Firmly: Use a fork to prevent filling from leaking during baking.
• Don’t Overfill: Keep filling to about ⅓ cup per empanada to avoid burst pastry.
• Bake from Frozen: You can bake them directly from frozen—just add a few extra minutes.
• Cool Slightly Before Serving: This helps the filling set and prevents burns.

What To Serve With Ham & Leek Empanadas

These empanadas pair well with a crisp green salad, creamy tomato soup, roasted vegetables, or a tangy dipping sauce like mustard aioli. For drinks, try a chilled white wine or sparkling lemonade.

How To Store Ham & Leek Empanadas

Refrigerate: Store assembled, unbaked empanadas tightly wrapped for up to 3 days.
Freeze: Freeze unbaked empanadas for up to 3 months. Bake directly from frozen, adding a few minutes to the baking time.

Ham & Leek Empanadas Nutrition Facts

• Calories: 290
• Total Fat: 19g
• Saturated Fat: 9g
• Carbohydrates: 20g
• Sugar: 1g
• Protein: 10g
• Sodium: 480mg

FAQs

Can I use a different cheese instead of Gruyère?
Yes, Swiss or Fontina make good substitutes for a similar melty texture.

What if I don’t have crème fraîche?
You can use sour cream or full-fat Greek yogurt as a substitute.

Can I make these vegetarian?
Yes, just omit the ham and add more vegetables like mushrooms or caramelized onions.

Do I have to defrost the puff pastry first?
Yes, it must be fully defrosted to roll and fold properly without cracking.

Can I make mini empanadas?
Absolutely! Use smaller squares and reduce filling to about 1 tablespoon each.

Try More Recipes:

• Barefoot Contessa Bruschettas With Sautéed Chard
• Barefoot Contessa Tomatoes & Burrata
• Barefoot Contessa Garlic Toasts