Empanadas with leek and pastrama

Leeks and Pastrama Empanadas – A delicious and comforting recipe, perfect for a snack or a light lunch, blending tradition with a touch of innovation. These pastries are filled with a savory mix of leeks, mushrooms, and pastrama, all wrapped in a flaky dough that melts in your mouth.

The history of empanadas is fascinating, with ancient origins, used in various cultures to preserve delicious fillings of meat or vegetables. They have evolved over time, adapting to local ingredients and culinary preferences of each region. Today, empanadas are a symbol of conviviality, often served at parties, picnics, or family meals.

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 4-6

Ingredients:

For the dough:
- 300g flour
- 150g lard or soft margarine
- 1 egg
- 1 teaspoon salt

For the filling:
- 150g pastrama
- 1 long leek
- 4-5 mushrooms
- 150g grated cheese
- 3 tablespoons sour cream
- 20g butter
- Salt and pepper, to taste
- A pinch of curry (optional, but recommended)
- 1 egg for brushing

Step by step:

1. Preparing the dough:
In a large bowl, combine the flour with the salt. Add the lard or soft margarine and knead well until you achieve a sandy consistency. Add the egg and mix until the dough becomes homogeneous. Cover the bowl with plastic wrap and let the dough rest for 20 minutes. This step is essential for achieving a flaky dough that will bake evenly.

2. Preparing the filling:
While the dough is resting, clean the leek and slice it into thin rounds. In a large skillet, melt the butter over medium heat and add the leek. Sauté for 2-3 minutes until it becomes slightly translucent. Dice the mushrooms and add them to the leek. Then, cut the pastrama into small cubes and add it to the skillet. Allow all the ingredients to sauté together over low heat for about 7 minutes, stirring occasionally, until the flavors combine and the pastrama becomes slightly browned.

3. Finalizing the filling:
Remove the skillet from the heat and add the sour cream and grated cheese. Mix well to combine all the ingredients. Season with salt, pepper, and, if desired, a pinch of curry for added flavor. This combination of ingredients will add depth and an exotic taste to the empanadas.

4. Forming the empanadas:
Preheat the oven to 210 degrees Celsius. On a floured surface, roll out the dough into a thin layer. Using a bowl with a diameter of about 12 cm, cut circles from the dough. Fill each circle with a few tablespoons of the filling mixture, then fold it in half, pressing the edges to seal the empanada. Use a fork to create a decorative edge and ensure a good seal.

5. Baking:
Place the empanadas on a baking tray lined with parchment paper. Beat the remaining egg and brush each empanada with it to achieve a golden and appetizing crust. Place the tray in the preheated oven and bake for about 15 minutes, or until the empanadas are golden and crispy.

6. Serving:
Serve the empanadas warm, alongside a fresh green salad for a refreshing contrast. They are ideal as appetizers or snacks at a party. If desired, you can add a garlic yogurt sauce or a spicy sauce for extra flavor.

Helpful tips:
- Experiment with fillings! Besides leeks and pastrama, you can try combinations with chicken, goat cheese, or grilled vegetables.
- For an even flakier dough, you can replace part of the flour with whole wheat flour.
- If you don’t have lard, margarine is an excellent alternative, but make sure it is soft for easy incorporation.

Nutritional benefits:
These empanadas offer a good combination of protein from the pastrama and calcium from the cheese, while leeks and mushrooms provide fiber and essential vitamins. Each empanada has about 250 calories, depending on size and ingredients used, making them a satisfying option for a snack or lunch.

Frequently asked questions:
1. Can I freeze the empanadas before baking them?
Yes, you can freeze unbaked empanadas. Make sure to place them on a tray in the freezer until firm, then transfer them to an airtight container. When you want to bake them, there is no need to thaw; bake them straight from the freezer, adding a few minutes to the baking time.

2. What other ingredients can I add to the filling?
You can add olives, roasted peppers, or even dried fruits for a sweet note.

3. How can I make vegan empanadas?
Replace pastrama with marinated tofu or grilled vegetables and use a flax egg or a mixture of water and chickpea flour to seal the empanadas.

These leeks and pastrama empanadas are not only delicious but also very versatile! Try them and discover how easy it is to bring joy to your kitchen. Bon appétit!

 Ingredients: For the dough: 300g flour, 150g soft lard or margarine, one egg, one teaspoon of salt. For the filling: 150g pastrama, one long leek, 4-5 mushrooms, 150g grated cheese, 3 tablespoons sour cream, 20g butter, salt and pepper, a pinch of curry, one egg.