Best Leek Prosciutto And Cheese Empañadas Recipes

Baked Leeks With Prosciutto image

Provided by MrsSPheonix

Categories Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup chicken stock
2 tablespoons dry sherry
6 sprigs thyme
10 peppercorns
4 leeks, washed,trimmed and halved lengthways
8 slices prosciutto
20 g butter

Steps:

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

Sauteed Leeks with Prosciutto and Goat Cheese over Capellini image

Provided by Robin Miller : Food Network

Categories main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 7

12 ounces capellini pasta
2 teaspoons olive oil
1/2 cup diced prosciutto
4 leeks, rinsed and chopped
Salt and ground black pepper
1/2 cup reduced-sodium chicken broth
1/2 cup crumbled goat cheese

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.

Leek, Prosciutto and Cheese Empañadas image

Yield Makes 4 empanadas

Number Of Ingredients 7

3/4 cup chopped well-rinsed white and pale green part of leek (about 1/2 pound untrimmed)
2 tablespoons chopped sliced prosciutto or ham (about 2 thin slices)
1 tablespoon olive oil
3 tablespoons water
2 tablespoons 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

Steps:

Preheat oven to 425°F.
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.