- 2 sheets puff pastry, thawed
- 1 lb Harmons Spinach and Artichoke Dip
- 32 thin slices deli ham
- 1 large egg, separated
Adjust oven racks to upper and lower positions. Preheat oven to 450°. Lightly flour two baking sheets.
Unfold puff pastry sheets onto a clean work surface. Using a rolling pin, stretch slightly. Cut each sheet of pastry into desired size (16 pieces, 8, or 4 pieces). Stretch each piece a bit more.
Place 1 piece of dough in your hand and brush 1 corner lightly with egg white. Place 1 piece of folded ham and a dollop of spinach dip on one half of dough square. Fold pastry over filling to form a triangle, pressing out excess air. Use fingers or a fork to press and seal pastry together. Repeat with remaining squares.
Combine yolk and 1 tablespoon water. Brush each empanada with egg-yolk wash. Freeze for 5 minutes. Bake empanadas until golden, about 10 minutes, rotating after 5 minutes.