Get ready to transform your kitchen into a Spanish-inspired gourmet paradise with these irresistible Leek Prosciutto and Cheese Empanadas! Imagine biting into a golden, flaky pastry that reveals a luxurious filling of caramelized leeks, savory prosciutto, and melted cheese - a combination so delectable it'll make your taste buds dance with joy. Whether you're looking to impress dinner guests or treat yourself to a gourmet snack, these empanadas are about to become your new obsession.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 1 sheet puff pastry
- 2 leeks, sliced
- 100g prosciutto, chopped
- 150g cheese (e.g., cheddar or mozzarella), shredded
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the leeks thoroughly by slicing them lengthwise and rinsing between the layers to remove any dirt. Chop the leeks into thin half-moon shapes.
- In a large skillet, sauté the sliced leeks over medium heat with a little olive oil until they become soft and slightly caramelized, about 5-7 minutes. Season with salt and pepper.
- Remove the leeks from heat and let them cool slightly. Mix in the chopped prosciutto and shredded cheese, creating a uniform filling.
- Thaw the puff pastry sheet at room temperature for about 10 minutes. Carefully unfold and cut into 6 equal rectangular sections.
- Place a generous spoonful of the leek, prosciutto, and cheese mixture in the center of each pastry rectangle, leaving a small border around the edges.
- Fold the pastry diagonally to create triangular empanadas, pressing the edges firmly with a fork to seal completely.
- Brush each empanada with beaten egg wash to ensure a golden, shiny finish when baked.
- Arrange the empanadas on the prepared baking sheet, leaving space between each one to allow even cooking.
- Bake in the preheated oven for 18-20 minutes, or until the pastry is puffed and golden brown.
- Remove from oven and let cool for 5 minutes before serving. The filling will be hot, so allow them to rest briefly.
Tips
- Ensure your leeks are thoroughly cleaned to avoid any gritty texture. Slice them lengthwise and rinse between the layers carefully.
- Take time to caramelize the leeks slowly - this develops a rich, sweet flavor that elevates the entire dish.
- Don't overfill your empanadas. Leave enough space around the edges to create a proper seal and prevent filling from leaking during baking.
- Use a fork to crimp the edges firmly, creating a beautiful and secure seal for your empanadas.
- The egg wash is crucial for that gorgeous golden-brown finish. Apply it evenly for the most appetizing results.
- Let the empanadas rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- These empanadas are versatile - serve as an appetizer, light lunch, or party snack. They're equally delicious warm or at room temperature.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 15g
Fat: 21g
Saturated Fat: 8g
Cholesterol: 55mg
