Ham, Spinach, and Artichoke Empanadas

May 27, 2020
Created by Chef Freyka Nuñez Del Prado
45 minutes
Serves 8
  • 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.