Preparation:
Prepare the Swiss chard by trimming and cutting the leaves into small pieces and stems cut into 1/2-inch dice.
To make 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.
To make the filling, in a large frying pan over medium heat, warm the olive oil. Add the onion, salt and pepper and sauté until the onion is soft and begins to turn lightly golden, 7-10 minutes. Add the chard stems and cook for 1-2 minutes. Then add the chard leaves and cook, stirring, until tender, 3-4 minutes. Transfer to a bowl and let cool. Add the cheeses and lime juice and mix well. Taste and adjust the seasonings.
To assemble the empanadas, on a lightly floured board, roll out the dough about 1/8 inch (3 mm) thick. Using a 3-inch (7.5-cm) round cookie cutter, cut out 12 rounds. Place about 2 tablespoons of the filling on one-half of each round, leaving a 1/2-inch (12-mm) border. Dampen the edges of the dough with a little of the egg glaze, then fold the dough over to enclose the filling. Seal the edges by pressing firmly with the tines of a fork. Arrange the empanadas on a tray, cover with plastic wrap and chill for at least 30 minutes or up to 3 days before baking.
Preheat an oven to 350°F (180°C). Place the empanadas on a baking sheet. Brush the tops with the egg glaze and sprinkle with cracked pepper. Using a sharp knife, cut 2 or 3 small slits in the top of each empanada to allow steam to escape.
Bake until golden, about 30 minutes. Transfer to a rack to cool. Serve warm or at room temperature.
Preparation Time: 2 hours 45 minutes Makes twelve 3-inch (7.5-cm) empanadas |
