Receta Leek, Prosciutto And Cheese Empanadas
by Global Cookbook

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Ingredientes

3/4 c. Minced well-rinsed white and pale green, (about 1/2 lb. part of leek, untrimmed)
2 Tbsp. Minced sliced prosciutto or possibly ham, (about 2 thin slices)
1 Tbsp. Extra virgin olive oil

3 Tbsp. Water
2 Tbsp. Grated Manchego cheese or possibly mild white Cheddar cheese
1 sht , (about 1/2 lb.) frzn puff pastry, thawed An egg wash made by beating together 1 large egg and 1 tsp. water

Preheat oven to 425F.
In a small heavy skillet cook leek and prosciutto in oil over moderate heat, stirring, till leek is softened. Add in water and cook, covered, over low heat till leek is soft, about 10 min. Pour off any excess water.
Remove skillet from heat and add in salt and pepper to taste. Let filling cold 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 till puffed and golden brown, 12 to 15 min.
Makes 4 empanadas.