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 freezer for up to several weeks.
Provided by Witch Doctor
Categories Chard
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the Dough:.
- In a bowl, combine the flour, lard, butter and salt. Mix lightly with your fingers until the mixture forms pea-sized pieces. Using a fork, stir in the ice water, a little at a time, until a 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.
- For the Filling:.
- In a large frying pan over medium heat, warm the olive oil. Add the onion, salt and pepper and sauté until the onion is soft and begins to turn lightly golden, 7 to 10 minutes. Add the chard stems and cook for 1 to 2 minutes. Then add the chard leaves and cook, stirring, until tender, 3 to 4 minutes. Transfer to a bowl and let cool. Add the cheeses and lime juice and mix well. Taste and adjust the seasonings.
- To Assemble:.
- On a lightly floured board, roll out the dough about 1/8 inch thick. Using a 3 inch round cookie cutter, cut out 12 rounds. Place about 2 teaspoons of the filling on ½ of each round, leaving a ½ 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 firmly with the tines of a fork. Arrange the empanadas on a tray, cover with plastic wrap and chill for at least 30 minutes or up to 3 days before baking.
- Preheat an oven to 350 degrees F. Place the empanadas on a baking shee. Brush the tops with the egg glaze 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.
- Bake until golden, about 30 minutes. Transfer to a rack to cool. Serve warm or at room temperature.
Nutrition Facts : Calories 515.8, Fat 34.4, SaturatedFat 14.9, Cholesterol 83, Sodium 897.3, Carbohydrate 40, Fiber 3.6, Sugar 3.5, Protein 12.8
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Valerie Moore
[email protected]I love the combination of swiss chard and cheese in these empanadas. They are so flavorful and satisfying.
Pamela Lane
[email protected]These empanadas are the perfect appetizer or snack. They are also a great way to use up leftover swiss chard.
M,S,M munshy
[email protected]I've made these empanadas several times now and I always have to double the recipe because they disappear so quickly!
Nilda Miranda
[email protected]I'm not sure what I did wrong, but my empanadas turned out soggy. I think I might have added too much liquid to the filling.
samuel leglessjoekeery
[email protected]These empanadas are a great way to sneak some veggies into your kids' diet. They are also a fun and easy meal to make together.
theresa agida
[email protected]I made these empanadas for a potluck and they were a big hit. Everyone loved them!
Confidence takon
[email protected]These empanadas are a great way to use up leftover swiss chard. They are also a delicious and portable snack.
Tristan Sewell
[email protected]I've never made empanadas before, but these were so easy to follow. They turned out great and my family loved them.
Rachel Chamberlain
[email protected]These empanadas were so easy to make and they turned out perfectly. I will definitely be making them again.
pro journ media
[email protected]I'm not a big fan of swiss chard, but these empanadas were surprisingly good. The dough was flaky and the filling was flavorful.
Emmanuel Udoh
[email protected]The dough was a little too thick for my liking, but the filling was delicious.
Anes Ismaili
[email protected]These empanadas were a little bland for my taste. I think I would add some more spices to the filling next time.
salman haider
[email protected]I love these empanadas! They are so easy to make and they are always a hit with my family and friends.
Rhinnah Musinguzi
[email protected]These empanadas were delicious! I used a store-bought dough to save time and they still turned out great. The swiss chard filling was flavorful and the cheese melted perfectly.
saurabh Gurung
[email protected]I've made these empanadas several times now and they are always a crowd-pleaser. The swiss chard and cheese filling is so delicious and the dough is easy to work with.
Hasan Mohammad
[email protected]These empanadas were a hit at my dinner party! The swiss chard filling was flavorful and the dough was flaky and golden brown. I will definitely be making these again.