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Swiss Chard “Acelga” Empanadas
Delicious Bite Easy Dough empanada discs. www.delicious-bite.com
1 bunch Swiss chard, stalks discarded, leaves cut.
1 medium white onion peeled and diced.
Squeeze of lemon juice
2 Tbs extra-virgin olive oil
40 gr slivered almond or pine nuts
Salt and pepper to taste
Make approximated: 12 empanadas
Heat olive oil in a frying pan and add diced onion, salt and pepper. Cook over moderate heat until onions are soft. Add chard leaves and cook until tender, about 3-4 minutes. Add lemon juice and adjust seasoning. Remove from heat and cool. Mix chard with nuts.
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.
Preheat oven to 350 degrees. Place empanadas on a baking sheet and brush tops with egg wash. Bake 15 minutes. Then Broil in low for 2 minutes approximated until dough is golden brown. Transfer to a cooling rack to cool slightly. Serve!
In this recipe, you could also substitute the nuts for the cheese of your preference: goat cheese, parmesan, queso blanco fresco, asadero are great options.
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