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Ingredients
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General
Creamed Leeks Filling
Empanada Dough
Chimichurri Sauce
Method
Creamed Leeks
Prepare the Leeks
Trim the root ends and dark green tops from the leeks. Slice them in half lengthwise and rinse thoroughly under cold water to remove any sand or grit. Thinly slice the white and light green parts.
Cream the Leeks
Add a splash of heavy cream or milk to the pan. Stir to combine and let simmer for a few minutes to thicken slightly. Season with salt and pepper to taste. Remove from heat and let cool.
Gorgonzola Filling
Combine Cheese and Leeks
Once the creamed leeks have cooled, gently fold in crumbled gorgonzola cheese. Mix until evenly combined, but avoid overmixing to keep the cheese's texture intact.
Adjust Seasoning
Taste the filling and adjust with salt or pepper as needed. Set aside or refrigerate until ready to fill the empanadas.
Empanada Assembly and Cooking
Prepare Dough Circles
Roll out empanada dough to about 1/8 inch thickness. Use a round cutter or the edge of a bowl to cut out dough circles, approximately 4–6 inches in diameter.
Fill and Seal
Place a spoonful of the leek and gorgonzola filling into the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal. For a stronger seal, use a fork to crimp the edges or fold and twist the edge into a traditional repulgue pattern.
Cook the Empanadas
Bake the empanadas at 375°F (190°C) for 20–25 minutes, or until the dough is golden brown. Alternatively, you can fry them in hot oil (350°F or 175°C) until golden and crispy, about 3–5 minutes per side. Let cool slightly before serving.
Chimichurri Sauce
Prepare Herbs and Vegetables
Finely chop fresh parsley, garlic, and oregano. Place them in a mixing bowl.
Make the Sauce
Add red wine vinegar, olive oil, a pinch of red pepper flakes, and salt and pepper to the herbs. Stir to combine and let sit for at least 15 minutes to let the flavors meld.
Serve
Drizzle chimichurri sauce over the warm empanadas or serve on the side as a dipping sauce.