Best 4 Leek Prosciutto And Cheese Empañadas Recipes
Indulge in a delectable culinary journey with our exquisite Leek, Prosciutto, and Cheese Empanadas, a symphony of flavors that will tantalize your taste buds. These savory pastries boast a flaky, golden crust encasing a luscious filling of tender leeks, salty prosciutto, and a blend of melted cheeses. Embark on a culinary adventure as we guide you through the art of crafting these delightful empanadas, providing step-by-step instructions and essential tips for a perfect result. Discover the secrets behind creating the ideal dough, achieving a perfectly cooked filling, and mastering the art of folding and sealing these delectable treats. Allow your senses to be awakened as you explore variations of this classic dish, including vegetarian and gluten-free options, ensuring there's an empanada for every palate. From the traditional Argentinian empanada to the unique Chilean version, let your taste buds travel the world with these international empanada recipes. So, prepare to embark on a culinary expedition and create these delectable Leek, Prosciutto, and Cheese Empanadas, leaving a lasting impression on your family and friends.
Here are our top 4 tried and tested recipes!
SAUTEED LEEKS WITH PROSCIUTTO AND GOAT CHEESE OVER CAPELLINI
Provided by Robin Miller : Food Network
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile: heat oil in a large skillet over medium heat. Add prosciutto and saute 1 to 2 minutes. Add leeks and saute 3 to 5 minutes, until tender. Season, to taste, with salt and black pepper. Add chicken broth and cooked pasta and simmer 2 minutes to heat through. Remove from heat and sprinkle goat cheese over top just before serving.
EASY PASTA BAKE WITH LEEK AND CHEESE
A quick and easy pasta bake with leek and cheese that I often make during the week. If you like, you can add ham or bacon to the noodles.
Provided by Radegund
Categories Main Dish Recipes Pasta
Time 31m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Bring a second large pot of lightly salted water to a boil and cook leek for 2 minutes while penne is cooking. Drain well.
- Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish with some butter.
- Heat cream and butter in a saucepan over low heat until hot. Whisk in Emmentaler cheese until melted. Season with salt and pepper. Mix cooked penne and leek and add to the prepared baking dish. Pour cheese sauce on top.
- Bake in the preheated oven until lightly browned, about 10 minutes.
Nutrition Facts : Calories 721.2 calories, Carbohydrate 62.8 g, Cholesterol 142.3 mg, Fat 43.2 g, Fiber 4.1 g, Protein 23.9 g, SaturatedFat 26.5 g, Sodium 225.2 mg, Sugar 7.5 g
BAKED LEEKS WITH PROSCIUTTO
Make and share this Baked Leeks With Prosciutto recipe from Food.com.
Provided by MrsSPheonix
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180c.
- Place stock, sherry, thyme and peppercorns in a baking dish.
- Wrap leek with prosciutto.
- Place in dish with other ingredients and dot with butter.
- Cover and bake for 40minutes.
- Uncover dish and bake for 5 more minutes to crisp prosciutto.
- Serve hot.
Nutrition Facts : Calories 131.8, Fat 4.7, SaturatedFat 2.7, Cholesterol 11.6, Sodium 91.2, Carbohydrate 14.7, Fiber 1.6, Sugar 4.2, Protein 2.2
PASTA WITH LEEKS, PEAS, AND PROSCIUTTO
Spring into summer with this seasonal twist on a spaghetti supper. Just boil, toss, and top with shavings of cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
- While pasta is cooking, heat 1 tablespoon butter in a large skillet over medium. Add leeks; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add peas; cook, stirring, until warmed through, 2 to 3 minutes.
- To drained pasta, add leek mixture, remaining 3 tablespoons butter, lemon juice, and prosciutto; season with salt and pepper. Add reserved pasta water a little at a time, tossing, until a thin sauce coats pasta. (You may not need all the water.) Serve, sprinkled with ricotta salata.
Tips:
- For a flaky crust, use a pastry blender to cut the butter into the flour until it resembles coarse crumbs.
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it is no longer sticky.
- Chill the dough for at least 30 minutes before rolling it out. This will make it easier to work with and prevent it from shrinking in the oven.
- When rolling out the dough, use a light touch and avoid overworking it. This will help to keep the dough flaky.
- To prevent the empanadas from leaking, make sure to seal the edges of the dough well before baking.
- Brush the empanadas with egg wash before baking. This will give them a golden brown color and help to keep them moist.
- Bake the empanadas in a preheated oven until they are golden brown and the filling is cooked through.
- Serve the empanadas warm with your favorite dipping sauce.
Conclusion:
Leek, prosciutto, and cheese empanadas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your own liking. With a flaky crust and a savory filling, these empanadas are sure to be a hit with everyone who tries them. So next time you are looking for a quick and easy meal, give these leek, prosciutto, and cheese empanadas a try. You won't be disappointed!
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