Truffle Butter Leeks And Chicken Empanadas - Saltena pre-made

Method

• Cook and shred chicken. You can also use leftover chicken breasts or chicken thighs. Either white or dark meat will work.
• 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 and drizzle a few drops of truffle oil on top.
• 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 with a few drops of truffle oil. The oil on the warm pastry will make your guests swoon. Serve with salad and a floral white wine.