Cheesy Swiss Chard Empanadas with Lard Flavor
Delight in the rich, savory goodness of these Swiss Chard Empanadas, a celebration of vibrant flavors wrapped in golden, flaky pastry. Taking inspiration from traditional Mexican turnovers, these empanadas boast a hearty filling of sautéed Swiss chard, aromatic onions, and a delightful mix of cheeses that melt in your mouth. The use of lard or butter in the dough contributes to the flaky texture, making every bite an indulgent experience. Perfect for gatherings, these empanadas can be prepared in bulk and stored in the freezer, ensuring you always have a delectable snack or appetizer on hand. Enjoy them warm, with a squeeze of fresh lime, and watch them disappear in no time.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
All-Purpose Flour
2 cups (uncooked)
Lard or Unsalted Butter
1/2 cup (chilled and cubed)
Unsalted Butter
2 1/2 tablespoons (chilled, for dough)
Salt
1/2 teaspoon (for dough)
Ice Water
about 1/3 cup (as needed until dough forms)
Olive Oil
2 tablespoons (for frying)
Large White Onion
1 (diced)
Salt
1/2 teaspoon (for filling)
Fresh Ground Black Pepper
1/2 teaspoon (for filling)
Swiss Chard
2 bunches (about 1 lb total) (trimmed, leaves cut, stems diced)
Romano or Parmesan Cheese
3/4 cup (grated)
Asadero Cheese
1/4 cup (grated (or use another good melting cheese))
Fresh Lime Juice
1 squeeze (to taste)
Egg
1 (beaten, for egg glaze)
Freshly Cracked Pepper
to taste (for topping)
Instructions
1
For the Dough: In a mixing bowl, combine the all-purpose flour, lard (or butter), and salt. Use your fingers to mix until the mixture resembles pea-sized crumbs. Gradually stir in the ice water with a fork until the dough begins to form. Gently knead until it comes together into a cohesive ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or overnight for the best flavor.
2
For the Filling: In a large frying pan, heat the olive oil over medium heat. Add the diced onion along with the salt and black pepper, sautéing until the onion becomes soft and lightly golden, about 7 to 10 minutes. Stir in the chard stems and continue to cook for an additional 1 to 2 minutes before adding the chard leaves. Cook, stirring frequently, until the leaves are tender, roughly 3 to 4 minutes. Remove from heat, transfer to a bowl to cool slightly, then mix in the grated Romano or Parmesan cheese, asadero cheese, and a squeeze of fresh lime juice. Taste the filling and adjust the seasoning if necessary.
3
To Assemble: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Using a 3-inch round cookie cutter, cut out 12 rounds. Place approximately 2 teaspoons of the prepared filling on one half of each round, making sure to leave a 1/2 inch border. Moisten the edges of the dough with a bit of the beaten egg, then fold the dough over the filling to create a crescent shape. Press the edges firmly to seal, and use a fork to crimp the edges for added decoration and security. Arrange the empanadas on a tray, cover with plastic wrap, and chill for at least 30 minutes or up to 3 days before baking.
4
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the chilled empanadas on the prepared baking sheet. Brush the tops with the remaining beaten egg, and sprinkle with freshly cracked black pepper. Cut 2 or 3 small slits into the top of each empanada to allow steam to escape during baking.
5
Bake the empanadas in the preheated oven until they are golden brown, approximately 30 minutes. Once baked, transfer them to a cooling rack. Serve warm or at room temperature, accompanied by additional lime wedges for squeezing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Swiss Chard Empanadas?
They are savory Mexican-inspired turnovers filled with a mixture of sautéed Swiss chard, onions, and melted cheeses inside a flaky pastry crust.
What gives the empanada dough its flaky texture?
The use of chilled, cubed lard or unsalted butter, combined with ice water and minimal kneading, creates a tender, flaky crust.
Can I substitute lard in this recipe?
Yes, you can use unsalted butter as a direct substitute for lard if you prefer a different flavor or a vegetarian option.
What type of Swiss chard should I use?
The recipe calls for two bunches (about 1 lb total) of Swiss chard, with the leaves cut and the stems diced.
Do I need to cook the Swiss chard stems?
Yes, the stems should be sautéed for 1 to 2 minutes before adding the leaves to ensure they are tender.
How long do the onions need to sauté?
The diced white onion should be sautéed for 7 to 10 minutes until soft and lightly golden.
What cheeses are included in the filling?
The filling uses a combination of grated Romano or Parmesan cheese and Asadero cheese.
What is a good substitute for Asadero cheese?
If you cannot find Asadero, you can use any other good melting cheese like Monterey Jack or mild Muenster.
How long should the dough chill before rolling?
The dough should be refrigerated for at least 1 hour, though overnight is recommended for the best flavor.
What size should the empanada rounds be?
Use a 3-inch round cookie cutter to cut the dough into 12 even circles.
How much filling goes into each empanada?
Approximately 2 teaspoons of the prepared chard and cheese filling should be placed on each dough round.
How do I seal the empanadas?
Moisten the edges with beaten egg, fold the dough into a crescent, press firmly, and then crimp the edges with a fork.
How long should assembled empanadas chill before baking?
They should be chilled for at least 30 minutes, but can be kept in the refrigerator for up to 3 days.
What temperature do I bake the empanadas at?
The empanadas should be baked in a preheated oven at 350°F (175°C).
Why do I need to cut slits in the top of the empanadas?
Small slits allow steam to escape during the baking process, preventing the empanadas from bursting.
How long is the baking time?
The empanadas typically take about 30 minutes to become golden brown.
What is the purpose of the egg wash?
The beaten egg is brushed on top to give the empanadas a beautiful golden sheen and to help the pepper topping stick.
Can these empanadas be frozen?
Yes, these are excellent for preparing in bulk and storing in the freezer for future snacks or appetizers.
Are these empanadas served hot or cold?
They are best served warm or at room temperature.
What should I serve with these empanadas?
They are traditionally served with fresh lime wedges for an extra squeeze of citrus juice.
Is this recipe suitable for vegetarians?
It is vegetarian if you choose to use unsalted butter instead of lard in the dough preparation.
How thin should I roll the dough?
The dough should be rolled out to a thickness of about 1/8 inch.
What type of onion is recommended?
One large white onion is used for its sharp yet sweet flavor when sautéed.
How many empanadas does this recipe make?
This recipe is designed to yield 12 empanadas using 3-inch rounds.
Can I make the filling in advance?
Yes, the filling should be cooled before mixing in the cheese, so making it ahead of time is actually helpful.
What kind of flour is best for the dough?
Standard all-purpose flour is ideal for achieving the desired pastry texture.
Why is lime juice added to the filling?
The lime juice cuts through the richness of the lard and cheese, providing a balanced, vibrant flavor.
Do I need parchment paper?
Yes, lining your baking sheet with parchment paper prevents sticking and ensures even browning.
How do I know the filling is cooked enough?
The filling is ready when the onions are golden and the chard leaves are tender, which takes about 15 minutes total.
What topping is used before baking?
The tops are sprinkled with freshly cracked black pepper after the egg wash for added spice and visual appeal.