Swiss Chard Empanadas
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Swiss Chard Empanadas
  Greens    Latin    Appetizers  
Last updated 6/12/2012 1:25:59 AM. Recipe ID 60166. Report a problem with this recipe.
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      Title: Swiss chard empanadas
 Categories: 
      Yield: 14 Servings
 
      2 bn Swiss chard -- cut in small
           Pieces
           Stems cut in 1"dice
      1 lg White onions -- diced
    3/4 c  Cotija cheese (or aged
           Romano or Parmesan --
           Grated
    1/4 c  Melting cheese such as Jack,
           Or Asadero -- grated
      1    Egg -- beaten
    1/2 ts Salt or to taste
    1/2 ts Black pepper -- freshly
           Ground
           Squeeze of lime
           Dough
      2 c  Flour
    1/2 ts Salt
    1/2 c  Lard -- chilled
  1 1/2 tb Unsalted butter -- chilled
    1/3 c  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
  
  




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Recipe ID 60166 (Apr 03, 2005)

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