Empanadas with Gorgonzola and Leeks

Empanadas are a traditional Latin American dish, but to add an Italian touch we’ll use gorgonzola, a cheese that is typical of our tradition. Here’s how to prepare empanadas with gorgonzola and leeks.

Ingredients

• 1 roll of brisée dough or puff pastry
• 2 medium leeks
• 200 g of gorgonzola cheese
• 1 egg for brushing
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Clean the leeks by removing the tougher outer parts and slice them into thin rings.
2. In a pan, heat a drizzle of extra virgin olive oil and stew the leeks until they become soft. Season with a little salt and add a grind of pepper.
3. Unroll the brisée or puff pastry and with a pastry cutter or a glass, cut out discs about 10-12 cm in diameter.
4. Cut the gorgonzola into cubes and distribute it over the pastry discs, leaving a free edge to seal them later.
5. Add the stewed leeks on top of the gorgonzola.
6. Fold each pastry disc in half, encapsulating the filling, and seal the edges by pressing with the tines of a fork.
7. Preheat the oven to 180 °C.
8. Brush the empanadas with a beaten egg to give them a beautiful golden color during baking.
9. Bake the empanadas on a baking sheet lined with baking paper for about 20-25 minutes or until they become golden.
10. Once baked, let them cool on a wire rack before serving.

Curiosity

Empanadas are very versatile and lend themselves to various interpretations. Every Latin American country has its own version, and it is common to encounter fillings with meat, vegetables, cheese, and even sweet varieties. In Italy, gorgonzola provides an intense and bold flavor that pairs well with the sweetness of the leeks.

I hope you can prepare and enjoy this dish that combines Italian flavors with those of a Latin American classic. Buon appetito!