**A Culinary Journey to Swiss Chard Empanadas: A Symphony of Flavors for Every Occasion**
Embark on a delightful culinary adventure with our curated collection of Swiss chard empanada recipes. These savory pastries, originating from Argentina, are a symphony of flavors, textures, and cultural heritage. Each bite reveals a harmonious blend of earthy Swiss chard, aromatic spices, and a golden, flaky crust. Whether you're seeking a hearty appetizer, a satisfying lunch option, or a delectable party dish, our diverse selection of recipes caters to every taste and occasion. From traditional empanadas brimming with sautéed Swiss chard, onions, and hard-boiled eggs to creative variations featuring sun-dried tomatoes, feta cheese, and a tangy chimichurri sauce, these recipes offer a world of culinary exploration. So, gather your ingredients, fire up your oven, and prepare to be captivated by the irresistible charm of Swiss chard empanadas—a culinary delight that will leave you craving more.
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
SWISS CHARD EMPANADAS
Provided by Food Network
Categories appetizer
Time 4h40m
Yield 12-4 inch Empanadas
Number Of Ingredients 13
Steps:
- 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.
Tips:
- When choosing Swiss chard, look for leaves that are deep green and crisp. Avoid leaves that are wilted or have yellow spots.
- Swiss chard can be cooked in a variety of ways, including sautéing, steaming, and boiling. Sautéing is a good option if you want to retain the chard's bright green color.
- To make the empanada dough, you can use either a food processor or a stand mixer. If you're using a food processor, pulse the ingredients until they come together into a ball. If you're using a stand mixer, beat the ingredients on low speed until they come together into a ball.
- When filling the empanadas, be sure to not overfill them. Too much filling will make them difficult to seal and they may burst open when they're baked.
- To prevent the empanadas from sticking to the baking sheet, grease the sheet lightly with cooking spray or oil.
Conclusion:
Swiss chard empanadas are a delicious and easy-to-make appetizer or main course. They're perfect for a party or potluck, and they can also be made ahead of time and frozen. So next time you're looking for a new recipe to try, give these Swiss chard empanadas a try!
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