*  Exported from  MasterCook Mac  *

                          Swiss Chard Empanadas

Recipe By     : Too Hot Tamale, tpogue@idsonline.com
Serving Size  : 12   Preparation Time :0:00
Categories    : Mexican                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      bn            Swiss chard -- cut in small
                        - pieces, stems diced 1"
   1      lg            White onions -- diced
     3/4  c             Cotija, Romano, or Parmesan --
                        - grated
     1/4  c             Jack or Asadero -- grated
   1                    Egg -- beaten
     1/2  ts            Salt -- or to taste
     1/2  ts            Black pepper -- freshly ground
   1                    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

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 to 2 hours or overnight.

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 1 to 2 minutes then add the
chard leaves and cook until tender, about 3 to 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" thickness and
cut 6 circles about 5" 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°F. 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 Empanadas


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