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.

Prepare the Leeks

In a medium saucepan over medium heat, melt butter and add the sliced leeks. Sauté for about 8-10 minutes until the leeks are soft and translucent, but not browned.

Cook 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.

Cream the 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.

Combine Cheese and Leeks

Taste the filling and adjust with salt or pepper as needed. Set aside or refrigerate until ready to fill the empanadas.

Adjust Seasoning

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.

Prepare Dough Circles

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.

Fill and Seal

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.

Cook the Empanadas

Finely chop fresh parsley, garlic, and oregano. Place them in a mixing bowl.

Prepare Herbs and Vegetables

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.

Make the Sauce

Drizzle chimichurri sauce over the warm empanadas or serve on the side as a dipping sauce.

Serve

olive oil

salt

black pepper

leeks (white and light green parts only, cleaned and sliced)

butter

heavy cream

gorgonzola cheese (crumbled)

all-purpose flour

butter (cold, cut into cubes)

cold water

parsley (chopped)

cilantro (chopped)

garlic (minced)

red wine vinegar

red pepper flakes

Empanadas

Make Empanadas Recipe in just 1h . creamed leeks, gorgonzola, chimichurri

Empanadas Recipe

Frequently paired with

Local Coupons