When the season comes, it is recommended that you make use of leeks as much as possible. With the looks of an onion and often termed as a distant cousin to asparagus, leeks are delicate in texture and have a subtle yet undeniably unique flavor.
Leeks are popular with chefs because of their versatility. They use them to replace onions to achieve a change of pace or to secure a subtle flavor. In this recipe, leeks have paired tastefully with the authentic earthy flavor of truffles. It is because of this reason that truffle oil and truffle butter has been used in this recipe.
The shredded chicken that has been used for the empanadas has successfully added depth of flavor, which has rendered the snack more sophisticated. When coupled with a light lunch or fresh salad, these empanadas can take your guests’ joy of eating to new heights. It can also serve as a good alternative for vegetarians. You can replace chicken with potatoes, or the truffle butter with leeks will work wonders on its own.
This recipe serves 4. The cooking time is 30 minutes.
Empanada dough (pre-made from La Saltena) 6 packages
Shredded chicken 1 cup
Leeks (medium to small-sized) 2
White truffle butter 2 tablespoons
Beaten egg yolk 1
White truffle oil 2 tablespoons
Take a pan with water. Place it over medium heat and add chicken to it. Cook the chicken until it is tender and allow it to cool. Once cooled, shred it. You can use chicken breasts or thighs for it. Dark or white meat will both work.
Coming towards the leeks, dispose off the part at the top that is darkest in color. Rinse them thoroughly to get rid of all the dirt in the leaves. Slice the leeks vertically down the middle and make sure that they are diced into inch wide pieces. Take a pan and melt butter over medium flame. Sauté the leeks until they are warm and are crunchy to bite. Make sure you do not overcook them. Now remove the pan from the heat and start folding the leeks in chicken. Use truffle oil as you go about the process.
Place empanadas dough on a flat work surface and roll them out. Turn the dough twice very lightly as it would work. Trim the lower and upper lips of the circle of dough and add 2 heaps of the leek and chicken mixture in the empanadas. Fold the dough after dipping your fingers in water to seal the empanadas. Use a fork to make the small slits throughout the end of the empanadas but make sure you do not cut through the dough.
Now brush the empanada with the beaten egg and pour a few drops of truffle oil on top of it. Heat the oven at 425⁰ and cook the empanadas for 15 to 20 minutes depending on the efficiency of your oven. Remove empanadas from the oven and allow them to cool down for two to three minutes. Drizzle some drops of truffle oil on top. The oil on the warm pastry is so delicious, your guests will swoon. Serve hot.