Recipe - Swiss Chard Empanadas

2 bn Swiss chard; cut in small
pieces
Stems cut in 1"dice
1 lg White onions; minced
Three fourths cup Cotija cheese (or aged
Romano or Parmesan; grated
One fourth cup Melting cheese such as Jack,
or Asadero; grated
1 Egg; beaten
One half teaspoon Salt or to taste
One half teaspoon Black pepper; freshly ground
Squeeze of lime
Dough
2 cup Flour
One half teaspoon Salt
One half cup Lard; chilled
1 One half tablespoon 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 peasized pieces. Stir in
iced water and lightly knead until dough forms a ball. Wrap in plastic wrap
and refrigerate for 12 hours or overnight.

To make filling: Heat olive oil in a frying pan and add minced 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 34 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: 124 inch Empanadas
Recipe By : Too Hot Tamale/tpogue@idsonline.com

Posted to MCRecipe Digest V1 #241

Date: Fri, 11 Oct 1996 21:49:33 465800

From: Terry Pogue tpogue@ids2.online.com