Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE DOUGH:. | 2. In a bowl, combine the flour, lard, butter and salt. Mix lightly with your fingers until the mixture from pea-sized pieces. Using a fork, stir in the ice water, a little at a time, until the 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. | 3. FOR THE FILLING:. | 4. In an 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. | 5. TO ASSEMBLE: | 6. On a lightly floured board, roll out the dough about 1/8 inch thick. Using a 3-inch cookie cutter, cut out 12 rounds. Place about 2 tablespoons of the filling on one-half of each round, leaving a 1/2 -inch 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 formly with the tines of a fork. Arrange the empanadas on a try, cover with plastic wrap and chill for at least 30 minutes or up to 3 days before baking. | 7. Preheat an oven to 350F Place the empanadas on a baking sheet. Brush the tops with the egg galze 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. | 8. Bake until golden, about 30 minutes. Transfer to a rack to cool. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2	cups		-	-	-	-
butter	1/2	cup	unsalted chilled	213.75	9.8212	6.6788	18.0
butter	2 1/2	tablespoons	unsalted chilled	213.75	9.8212	6.6788	18.0
salt	1/2	teaspoon		-	-	-	-
ice water	1/3	cup		0.0	0.0	0.0	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white onion	1		diced	60.0	14.01	1.65	0.15
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
swiss chard	2	bunches	trimmed cut cut	-	-	-	-
romano cheese	3/4	cup	grated	-	-	-	-
manchego cheese	1/4	cup	grated	-	-	-	-
lime		of		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
pepper			cracked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.