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