RAINBOW CHARD EMPANADAS

RAINBOW CHARD EMPANADAS

Makes 32 empanadas

I N G R E D I E N T S

Dough

4 CUPS flour

1 TSP salt

½ CUP butter, melted

4 egg yolks from Rockin Rainbow Egg Ranch

1 CUP water

Egg Wash

Egg whites, whisked

Filling

1 TBSP olive oil

1 fresh onion from Lilac City Harvest, diced

2 garlic scapes from Dogwild Farm, minced

1 BUNCH rainbow chard from Hayshaker Farm, sliced thinly

1 TSP red wine vinegar

5 SHAKES red pepper flakes from Hayshaker Farm

Salt and pepper to taste

Mozzarella cheese from Ferndale Farmstead

P R O C E S S

  1. Make the dough: Mix together the salt and flour in a stand up mixer. Using the kneading attachment, add the melted butter, egg yolks, and water. Work the dough on medium speed until it forms into a ball. Cover with a towel and chill in the fridge for at least 30 minutes.

  2. Prepare the filling: Heat a saute pan over medium heat and cook the onion with olive oil until translucent. Add the garlic scapes and rainbow chard stems, cooking for another five minutes. Gradually stir in the chard leaves, until they cook down and the moisture is released. Add the red wine vinegar, red pepper flakes, salt, and pepper, cooking for another couple of minutes. Remove from heat.

  3. Roll out the dough: Divide the dough into quarters and then divide each quarter into eight pieces, making 32 total. Roll each piece of dough into a ball. Then, roll out each piece into a five inch circle on a lightly floured surface using a rolling pin.

  4. Build the empanadas: Add a spoonful of the filling to one side each round and top with pieces of mozzarella cheese. Lightly wet your finger with water and apply it to the perimeter of the round. Fold the dough over and seal the edge by pinching lightly and using a fork to crimp the edges. Repeat with each empanada.

  5. Bake: Heat the oven to 400 degrees F. Using a pastry brush, lightly spread the egg wash over the tops of each empanada. Bake for 20 minutes or until golden brown. Enjoy!

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