Swiss Chard Empanadas

Recipe Ingredients

		Filling
2		Swiss chard - washed, ends trimmed
1		White onion - peeled and diced (large)
3/4 cup	109g / 3.8oz	Grated cotija cheese
		(or aged Romano or parmesan cheese)
1/4 cup	36g / 1.3oz	Grated melting cheese
		(such as asadero - manchego, panela, jack)
1		Beaten egg - for egg wash
1/2 teaspoon	2.5ml	Salt - or to taste
		(depending on saltiness of the cheeses)
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Lime
		Dough
2 cups	125g / 4.4oz	Flour
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Chilled lard
		(or sub 2 tbs olive oil
		And 2 tbs unsalted butter)
1 1/2 tablespoons	22ml	Unsalted butter chilled
1/3 cup	78ml	Iced water

Recipe Instructions

To make dough: In a large bowl combine flour, salt, lard, and butter. Mix lightly with your fingers until the dough forms pea-sized pieces.

Stir in iced water and lightly knead until dough forms a ball. Wrap in plastic wrap and refrigerate for 1 to 2 hours or overnight.

To make filling: Cut the chard leaves in small pieces, cut stems in 1/2-inch dice. Heat olive oil in a frying pan and add diced onion, salt and pepper.

Cook over moderate heat until onions are soft and begin to turn lightly golden. Add chard stems and cook a minute or two then add the chard leaves and cook until tender, about 3 to 4 minutes.

Remove from heat and cool. Mix cooled cooked chard with grated cheeses and taste, adjust seasoning.

To assemble empanadas: On a lightly floured board, roll the dough out to 1/8-inch thickness and cut 6 circles about 5-inches each or 12 smaller circles. Place filling onto half of circle of dough leaving a border and wet the edges of the dough with the egg wash, then fold the dough over to enclose the filling. Seal the edges by pressing the top to the bottom with the tines of a fork. Chill at least 30 minutes before baking.

Preheat oven to 350F. Place empanadas on a baking sheet and brush tops with egg wash and sprinkle with freshly cracked pepper. With a sharp knife, cut small slits in the top of each empanada to allow steam to escape. Bake 30 minutes or until dough is golden.

Transfer to a cooling rack to cool slightly.

Serve warm or at room temperature.

This recipe yields 12 four-inch empanadas.

Source:
Susan Feniger and Mary Sue Milliken

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