Crispy Gorgonzola and Leek Empanadas
Empanadas with Gorgonzola and Leeks
Category: Appetizers
Servings: 18 empanadas
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 210g |
| Water | 70g |
| Lard (or vegetable shortening) | 50g |
| White wine vinegar | 3g |
| Fine salt | Pinch |
| Leeks | 200g |
| Gorgonzola cheese (mild) | 100g |
| Gorgonzola cheese (strong) | 85g |
| Latteria cheese (or soft cheese) | 65g |
| Extra virgin olive oil | 15g |
| Salt (to taste) | As needed |
| Sunflower oil (for frying) | As needed |
Instructions
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Prepare the dough:
Start by making the dough for the empanadas. On a clean surface, create a mound with the all-purpose flour and make a well in the center. Add the lard and a pinch of salt to the well. Gradually pour in the warm water and mix until the dough comes together. Knead the dough until it’s smooth and elastic. Form it into a ball and set it aside to rest. -
-
Prepare the filling:
While the dough rests, you can prepare the filling. Start by cleaning the leeks thoroughly and cutting them into julienne slices, making sure they aren’t too long. Heat a bit of olive oil in a pan over medium-high heat, and sauté the leeks for 6-7 minutes, or until they start to soften and brown slightly. The volume of the leeks should reduce by about 50%. Once done, season with salt and transfer them to a bowl. -
Make the cheese mixture:
Cut the Gorgonzola cheeses and the latteria cheese into cubes and add them to the bowl with the sautéed leeks. Mix everything together until well combined. Set aside. -
Roll out the dough:
Once the dough has rested, roll it out on a floured surface to a thickness of about 1.5mm. You can use a rolling pin or a pasta machine for this step. Using a round cutter, cut out 18 discs of dough, each about 12 cm in diameter. If you’re not using them immediately, wrap the discs in plastic wrap and refrigerate them. -
Assemble the empanadas:
Take one dough disc and place it on a clean surface. Spoon a generous amount of the leek and cheese filling into the center of the disc. Fold the dough over the filling to create a half-moon shape. Press the edges of the dough together with your fingers to seal them. For a decorative touch, use your fingers to create pleats along the edge, or you can seal the empanadas with the tines of a fork for a crimped effect. -
Fry the empanadas:
Heat sunflower oil in a deep pot or frying pan over medium heat until it reaches 160°C (320°F). Carefully fry 1 or 2 empanadas at a time for 4-5 minutes, or until they are golden brown and crisp. Be sure not to overcrowd the pan. Once fried, use a slotted
