Swiss Chard Empanadas

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 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
• 2 tablespoons olive oil
• 1 large 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 cup cotija cheese or 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

Recipe

• 1 for the dough:.
• 2 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.
• 3 for the filling:.
• 4 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.
• 5 to assemble:.
• 6 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.
• 7 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.
• 8 bake until golden, about 30 minutes. transfer to a rack to cool. serve warm or at room temperature.