Swiss Chard Empanadas

* Exported from MasterCook Mac *

Swiss Chard Empanadas

Recipe By : Too Hot Tamale/tpogue@idsonline.com
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bunches swiss chard -- cut in small pieces
stems cut in 1"dice
1 large white onions -- diced
3/4 cup Cotija cheese (or aged Romano or Parmesan -- grated
1/4 cup melting cheese such as Jack, or Asadero -- grated
1 egg -- beaten
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper -- freshly ground
squeeze of lime
Dough
2 cups flour
1/2 teaspoon salt
1/2 cup lard -- chilled
1 1/2 tablespoons unsalted butter -- chilled
1/3 cup ice water

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 1-2 hours or
overnight.

To make filling: 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
3-4 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 350 degrees. 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.

Yield: 12-4 inch Empanadas

- - - - - - - - - - - - - - - - - -


Per serving: 150 Calories; 9g Fat (55% calories from fat); 2g Protein; 14g
Carbohydrate; 21mg Cholesterol; 125mg Sodium