Swiss Chard Empanadas
- Ready In:
- 2hrs 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
For the Dough
- 2 cups all-purpose flour
- 1⁄2 cup lard or 1/2 cup unsalted butter, chilled
- 2 1⁄2 tablespoons unsalted butter, chilled
- 1⁄2 teaspoon salt
- about 1/3 cup ice water
-
For the Filling
- 2 tablespoons olive oil
- 1 large white onion, diced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 bunches swiss chard, about 1 lb total weight, trimmed, leaves cut into small pieces and stems cut into 1/2 inch dice
- 3⁄4 3/4 cup romano cheese or 3/4 cup parmesan cheese
- 1⁄4 cup asadero cheese, grated (or a Manchego, Monterey Jack cheese or other good melting cheese)
- fresh lime juice (1 squeeze)
- 1 egg, beaten, for the glaze
- freshly cracked pepper
directions
-
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.
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Reviews
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I cheated for time's sake and used pizza dough for crust, so keep in mind maybe the original crust is of 5 star quality. I thought this was a healthish way to use cooking greens- a necessary for me to deal with three rows of swiss chard in the garden this year. I thought these had great flavor, also I really liked their portability for lunch at work. I froze one as well, when re-heated was good though a little wet. Really quite good, though on the labor heavy side of things. I also think a good recipe for folks that aren't huge on greens. Nice change of pace meal too.
RECIPE SUBMITTED BY
Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat!
Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients.
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