Kale and Swiss Chard Empanadas

Ingredients:

2 bunch swiss chard, cut in small pieces, stems cut in 1” dice

1 large white onion, diced

3/4 cup Cotija cheese (or aged Romano), grated

1/4 cup melting cheese such as Jack, or Asa; grated

1 egg, beaten

1/2 tsp salt or to taste

1/2 tsp black pepper; freshly ground

1 squeeze lime

Empanada Dough:

3 cup all-purpose flour

2/3 cup cornmeal

1 tsp salt

1 cup vegetable shortening

1/2 cup ice water

1 egg, beaten

1 Tbsp water

Directions:
Empanada Dough: Combine flour, cornmeal and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add ice water, a little at a time, until dough forms a ball. Cover and let rest for 10 minutes. Divide into two balls; roll half on a floured surface to a 16” circle. Cut into four 7 1/2” rounds. Put 1/2 of filling on each round. Brush with combined egg and water. Fold to form half circles; crimp edges to seal. Repeat with other dough and fill. Bake on greased baking sheet 25-30 minutes at 400°F, until lightly browned.

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. 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 a 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: 12-4” empanadas