Ham & Leek Empanadas

Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.

Melt the butter over medium-low heat in a medium saute pan. Add the leeks and saute for 4 minutes, until tender but not browned. Stir in the creme fraiche and simmer for a minute.

Combine the ham and Gruyere in a medium bowl. Add the leek mixture, then the spinach, basil, Parmesan, 1 ¹⁄₄ tsp salt and ¹⁄₂ tsp pepper. Mix and set aside.

Sprinkle a cutting board with flour, roll out one sheet of pastry to an 11 x 11 square and cut it into 4 equal squares. Brush the edge of each square with the egg wash and place ¹⁄₃ cup of the filling in the middle. Fold the square diagonally to make a triangle, lining up the edges, of the pastry. Place the triangles on the prepared sheet pans and press the edges with the tines of a fork to seal. Brush the triangles with the egg wash and sprinkle with sea salt. Repeat with the remaining pastry and filling. Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for 5 minutes and serve hot.