Chard and Cheese Empanadas
- 1 batch of empanada dough. I used one from Laylita's Recipes.
- Olive oil
- 1 onion diced
- 1 clove garlic
- 2 bunches of chard, trimmed, and diced
- 1 cup cotija cheese
- 1/2 cup jack cheese
- 1 egg beaten for egg wash
- 1 jalapeno chopped
- salt and pepper to taste
- juice of half a lime
- 1/4 tsp nutmeg
- In a saute pan, heat olive oil and cook the onions and garlic until soft and golden brown
- Throw in the chard and jalapeno and cook for a few minutes until barely tender.
- Throw into a sieve and drain out the excess liquid.
- Put in a large bowl and let cool
- When cooled, add all the cheeses, spices, and lime
- When you are ready to fold the empanadas, follow Laylita's Recipe - roll the dough out to 1/8" and cut your circles with a cutter - between 4-5 inch diameter. Put your filling inside being careful not to overstuff. Seal the edge with the egg, then fold the dough in half so it looks like a semicircle. Twist to crimp the edges. You can also make them look like pie edges instead by pressing fork tines in to crimp.
- Preheat oven to 350 degrees. Place empanadas on a greased baking sheet on parchment paper. Brush the tops with the beaten egg and sprinkle with salt and pepper.
- With a skewer, poke a few holes in each empanada to let the steam out while cooking.
- Bake at 350 for 30 minutes or until golden.