Empanadas with Gorgonzola and Leeks

To make the empanadas with gorgonzola and leeks, first prepare the dough: form a well with the flour on the work surface, then add the lard 1, salt 2, and vinegar 3 in the center.

Add the warm water 4 and knead until you obtain a smooth and homogeneous mixture 5. Form a ball 6 and let the dough rest in the refrigerator for 30 minutes.

Meanwhile, you can prepare the filling: clean the leeks and cut them into julienne strips, making sure they are not too long 7, then place them in a pan with hot oil 8. Sauté the leeks over medium-high heat for 6-7 minutes until they start to color; they should reduce in volume by about 50%. Salt at the end of cooking 9.

Transfer the leeks to a bowl and add the diced cheeses: Branzi 10, sweet gorgonzola, and spicy gorgonzola 11. Mix well and set aside 12.

Take the dough and roll it out to a thickness of 1/16 inch; you can use a rolling pin or a pasta machine 13. Cut out 18 discs with a pastry cutter with a diameter of 4.75 inches 14. If you are not using them immediately, you can wrap them in plastic wrap and store them in the refrigerator 15.

Place a dough disc on the work surface and add a spoonful of filling in the center 16. Fold the disc in half and press the edges with your fingers to seal them 17, then make some pleats to create the typical rope edge 18. Alternatively, you can seal the edge by pressing with the tines of a fork.

After forming the empanadas, heat plenty of vegetable oil in a saucepan to a temperature of 320°F. Fry 1 or 2 pieces at a time for 4-5 minutes 19. Drain the empanadas when they are nicely golden 20 and transfer them to paper towels to remove excess oil. Your empanadas with gorgonzola and leeks are ready to be enjoyed 21!