Ingredients
-
-
2
-
1/2
-
2 1/2
-
1/2
-
1/3
-
-
2
-
1
-
1/2
-
1/2
-
2
-
3/4
-
1/4
-
Directions
Swiss Chard Empanadas, The turnovers of Mexico, empanadas are stuffed with all kinds of vegetables including squashes, mushrooms, and the chard used here Be sure to use plenty of chard and season it well You’ll want to make a large batch of empanadas when you have the time, then store them well wrapped in the feezer for up to several weeks , I only made the filling part of this recipe (used puff pastry for the dough) and thus won’t include any stars The filling was delicious and economical in that is uses the stems and the leaves I made the filling as written though did let it cool in a strainer and squeezed it a bit prior to stuffing the pastry I had quite a bit leftover and it was great served hot mixed with pasta , The turnovers of Mexico, empanadas are stuffed with all kinds of vegetables including squashes, mushrooms, and the chard used here Be sure to use plenty of chard and season it well You’ll want to make a large batch of empanadas when you have the time, then store them well wrapped in the feezer for up to several weeks
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Steps
|
1
Done
|
For the Dough:. |
|
2
Done
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in a Bowl, Combine the Flour, Lard, Butter and Salt. Mix Lightly With Your Fingers Until the Mixture from Pea-Sized Pieces. Using a Fork, Stir in the Ice Water, a Little at a Time, Until the Dough Forms, and Then Knead Lightly Until It Comes Together in a Ball. Wrap in Plastic Wrap and Refrigerate For at Least 1 Hour or as Long as Overnight. |
|
3
Done
|
For the Filling:. |
|
4
Done
|
in an Large Frying Pan Over Medium Heat, Warm the Olive Oil,. Add the Onion, Salt and Pepper and Saut Until the Onion Is Soft and Begins to Turn Lightly Golden, 7-10 Minutes. Add the Chard Stems, and Cook For 1-2 Minutes. Then Add the Chard Leaves and Cook, Stirring Until Tender, 3-4 Minutes. Transfer to a Bowl and Let Cool, Add the Cheeses and Lime Juice and Mix Well. Taste and Adjust the Seasonings. |
|
5
Done
|
to Assemble: |
|
6
Done
|
on a Lightly Floured Board, Roll Out the Dough About 1/8 Inch Thick. Using a 3-Inch Cookie Cutter, Cut Out 12 Rounds. Place About 2 Tablespoons of the Filling on One-Half of Each Round, Leaving a 1/2 -Inch Border. Dampen the Edges of the Dough With a Little of the Egg Glaze, Then Fold the Dough Over to Enclose the Filling. Seal the Edges by Pressing Formly With the Tines of a Fork. Arrange the Empanadas on a Try, Cover With Plastic Wrap and Chill For at Least 30 Minutes or Up to 3 Days Before Baking. |
|
7
Done
|
Preheat an Oven to 350f Place the Empanadas on a Baking Sheet. Brush the Tops With the Egg Galze and Sprinkle With Cracked Pepper. Using a Sharp Knife, Cut 2 or 3 Small Slits in the Top of Each Empanada to Allow Steam to Escape. |
|
8
Done
|
Bake Until Golden, About 30 Minutes. Transfer to a Rack to Cool. Serve Warm or at Room Temperature. |
