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PROSCIUTTO, LEEK AND CHEESE EMPANADAS




Source of Recipe


the web


List of Ingredients




2 tablespoons chopped sliced prosciutto or ham (about 2 thin slices)
3/4 cup chopped well-rinsed white and pale green part of leek (about 1/2 pound untrimmed)
2 tablespoons grated Manchego cheese or mild white Cheddar cheese
1 tablespoon olive oil
3 tablespoons water
1 sheet (about 1/2 pound) frozen puff pastry, thawed
An egg wash (made by beating together 1 large egg and 1 teaspoon water)


Recipe



(Note: These empanadas can be put together ahead of time and placed in the oven to bake just before serving.)

Preheat oven to 425°F.

In a small, heavy skillet over moderate heat, cook the prosciutto & leek in oil, stirring until the leek is softened. Add water and continue to cook, covered, over low heat until the leek is soft, about 10 minutes. Pour off any excess water. Remove the skillet from heat. Add salt and pepper to taste.

Let the filling cool completely and stir in cheese.

Roll out puff pastry on lightly floured surface into a 12-inch square. Cut out 4 rounds with a 4-inch round cutter (or use a glass turned upside down).

Divide the filling among these rounds, mounding it in the center. Brush the edges of rounds with water. Fold the rounds in half, pressing edges together firmly. Crimp the edges with tines of a fork to seal well .Empanadas may be prepared up to this point 1 day in advance and deep covered and chilled.

When you are ready to cook them, arrange the empanadas on a dampened baking sheet and brush with egg wash. Prick the top of each empanada several times with fork (for steam to escape). Bake empanadas in upper third of your oven until puffed and golden (about 12 to 15 minutes).


Makes 4 empanadas.