A pocket full of goodness

• 6-8 dough rounds from a package of La Saltena pre-made empanada dough,
• 1 cup chicken, shredded
• 2 small-medium sized leeks
• 2 Tbsp D’Artagnan White Truffle Butter
• 2 Tbsp White Truffle Oil
• 1 egg yoke, beaten

When in season, I try to use leeks as often as possible. Onion-like, and a distant cousin of asparagus, their texture is delicate and their flavor is subtle yet undeniably distinct.

Here’s a cool entry about leeks on Eat the Seasons

Leeks are also quite versatile. Use them in any recipe that calls for onions for a change of pace, and perhaps a more subtle flavor. I find that they also pair quite well with the earthiness of truffle – in this case truffle butter and truffle oil.

The shredded chicken adds depth of flavor and makes the empanada more of a complete snack or, when paired with a fresh salad, a light lunch.

Cook and shred chicken. You can also use leftover chicken breasts or chicken thighs. Either white or dark meat will work. I had leftover chicken thighs that I’d braised in a touch of white wine and chicken stock. They worked well.

Remove darkest part at the top of the leeks. Wash thoroughly to remove dirt within the leaves. Cut leeks lengthwise down the middle, then dice into quarter inch pieces. Heat truffle butter on low to medium in a saute pan and add leeks, cooking gently until warmed through and ever so crunchy when you bite them. Do not overcook.

Remove from heat and fold leeks into chicken. Add the truffle oil as you go.

Roll out empanada dough on floured surface. Two light turns of the dough should work. brush the upper and lower lips of the dough circle, and add 1.5 to 2 heaping tablespoons of the chicken and leek mixture.

Dip your fingers in water and fold over the dough to seal. Use a fork or the back edge of a butter knife to make small slits (don’t cut through the dough) on the fold all the way around.

Brush beaten egg over the empanada.

Add to a 425 degree oven and cook for 15-20 minutes, depending on the oven.

Remove from the oven and let sit 2-3 minutes. Drizzle a few drops of truffle oil on top and the warm empanadas will emit a heavenly smell.

Serve with salad and a floral white wine.

However, for a wonderful vegetarian option, replace the chicken with cooked potatoes, or, simply use only the truffle butter leeks on their own.

Here’s a link to Foodista’s page on Leeks, including some fabulous photographs:

And, here are a few other foodies’ cool leek recipes:

• In the Making’s Panko Fried Flounder with Caramelized Leeks
• Palate to Pen’s Rose Risotto with Porcini Mushroom and Leeks
• Off the Meat Hook’s Seared Sea Scallops with Melted Ginger Leeks and Crispy Mushrooms

As you’ll see, I need a lot of practice in front of the camera.

Recipe and cooking instructions for the sweet potato and apple puree coming soon.

This is a slight modification of a recipe I’d posted previously using sourdough instead of piping the filling into pastry shells.

What I like about this version is that it is a “one-hand” appetizer — always good when you’re serving cocktails at a party. Also, it’s easier to mass produce than the sourdough version.

Forgot two important issues, here:

1. The sweet potato and apple puree. I baked the sweet potatoes, removed the skin and added uncooked, cored and peeled apples. I blended these in the food processor on pulse three or four times.

2. The pastry shells: I pre-baked them for about 10-12 minutes at 350 prior to removing them and filling them with the puree.