Leek Prosciutto and Cheese Empanadas

Leek Prosciutto and Cheese Empanadas

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. 1 sheet puff pastry
  2. 2 leeks, sliced
  3. 100g prosciutto, chopped
  4. 150g cheese (e.g., cheddar or mozzarella), shredded
  5. 1 egg, beaten (for egg wash)
  6. Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Remove the leeks from heat and let them cool slightly. Mix in the chopped prosciutto and shredded cheese, creating a uniform filling.
  5. Thaw the puff pastry sheet at room temperature for about 10 minutes. Carefully unfold and cut into 6 equal rectangular sections.
  6. 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.
  7. Fold the pastry diagonally to create triangular empanadas, pressing the edges firmly with a fork to seal completely.
  8. Brush each empanada with beaten egg wash to ensure a golden, shiny finish when baked.
  9. Arrange the empanadas on the prepared baking sheet, leaving space between each one to allow even cooking.
  10. Bake in the preheated oven for 18-20 minutes, or until the pastry is puffed and golden brown.
  11. Remove from oven and let cool for 5 minutes before serving. The filling will be hot, so allow them to rest briefly.

Tips

  1. Ensure your leeks are thoroughly cleaned to avoid any gritty texture. Slice them lengthwise and rinse between the layers carefully.
  2. Take time to caramelize the leeks slowly - this develops a rich, sweet flavor that elevates the entire dish.
  3. Don't overfill your empanadas. Leave enough space around the edges to create a proper seal and prevent filling from leaking during baking.
  4. Use a fork to crimp the edges firmly, creating a beautiful and secure seal for your empanadas.
  5. The egg wash is crucial for that gorgeous golden-brown finish. Apply it evenly for the most appetizing results.
  6. Let the empanadas rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
  7. 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

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