*  Exported from  MasterCook Mac  *
 
                           Swiss Chard Empanadas
 
 Recipe By     : Too Hot Tamale/tpogue@idsonline.com
 Serving Size  : 14   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      bunches       swiss chard -- cut in small pieces
                         stems cut in 1"dice
    1      large         white onions -- diced
      3/4  cup           Cotija cheese (or aged Romano or Parmesan -- grated
      1/4  cup           melting cheese such as Jack, or Asadero -- grated
    1                    egg -- beaten
      1/2  teaspoon      salt or to taste
      1/2  teaspoon      black pepper -- freshly ground
                         squeeze of lime
                         Dough
    2      cups          flour
      1/2  teaspoon      salt
      1/2  cup           lard -- chilled
    1 1/2  tablespoons   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 pea-sized
 pieces. Stir in iced water and lightly knead until dough forms a ball. Wrap
 in plastic wrap and refrigerate for 1-2 hours or
 overnight.
 
 To make 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 a minute or two
 then add the chard leaves and cook until tender, about
 3-4 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 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: 12-4 inch Empanadas
 
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 Per serving: 150 Calories; 9g Fat (55% calories from fat); 2g Protein; 14g
Carbohydrate; 21mg Cholesterol; 125mg Sodium