| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
January 199 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Chopped well-rinsed white and pale green; (about 1/2 pound |
|
|
; part of leek, untrimmed) |
| 2 |
tb |
Chopped sliced prosciutto or ham; (about 2 thin |
|
|
; slices) |
| 1 |
tb |
Olive oil |
| 3 |
tb |
Water |
| 2 |
tb |
Grated Manchego cheese or mild white |
|
|
; Cheddar cheese |
| 1 |
|
Sheet; (about 1/2 pound) |
|
|
; frozen puff pastry, |
|
|
; thawed |
|
|
An egg wash made by beating together 1 |
|
|
; large egg and 1 teaspoon water |
INSTRUCTIONS
Preheat oven to 425F.
In a small heavy skillet cook leek and prosciutto in oil over moderate
heat, stirring, until leek is softened. Add water and cook, covered, over
low heat until leek is soft, about 10 minutes. Pour off any excess water.
Remove skillet from heat and add salt and pepper to taste. Let filling cool
completely and stir in cheese.
Roll out puff pastry on lightly floured surface into a 12-inch square and
with a 4-inch round cutter cut out 4 rounds. Divide filling among rounds,
mounding it in the center, and brush edges of rounds with water. Fold
rounds in half, pressing edges together firmly, and crimp edges with tines
of fork to seal well.Empanadas may be prepared up to this point 1 day in
advance and dept covered and chilled.
Arrange empanadas on a dampened baking sheet and brush with egg wash. Prick
top of each empanada several times with fork (for steam vents). Bake
empanadas in upper third of oven until puffed and golden, 12 to 15 minutes.
Makes 4 empanadas.
Gourmet January 1994
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