Swiss Chard Empanadas

The turnovers of mexico, empanadas are stuffed with all kinds of vegetables, including squashes, mushrooms and the chard used here. Be sure to use plenty of chard and season it well. You’ll want to make a large batch of empanadas when you have the time, then store them well wrapped in the freezer for up to several weeks.

Steps

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 saut 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.

Ingredients

all-purpose flour, lard, unsalted butter, salt, ice water, olive oil, white onion, fresh ground black pepper, swiss chard, cotija cheese, asadero cheese, fresh lime juice, egg, cracked pepper