Empanadas de verdura – chard and cheese empanadas
Baked empanadas filled with chard in a white sauce with onion, grated cheese and cubes of mozzarella. They're made the same way with spinach.
- 1 h 45Time
- 59 minHands-on
- 4Portions
- 33 gprotein per portion
- 910kcal per portion
Ingredients for 4 portions
- 1 kgSwiss chard
- 3 tbspButter
- 1Yellow onion, finely chopped
- 3 tbspPlain flour
- 300 mlMilk
- 60 gGrated cheese
- to tasteNutmeg
- to tasteSalt
- to tasteBlack pepper
- 150 gMozzarella, in small cubes
- 24Empanada discs
- 1Egg, beaten
Method
- Wash the chard, cut away the thick stalks and blanch the leaves in boiling salted water for 3 minutes. Drain, refresh in cold water, squeeze out really well and chop finely.
- Melt the butter in a saucepan and soften the onion for about 6 minutes.
- Stir in the flour and cook for 1 minute. Add the milk a little at a time, stirring constantly, and cook until you have a thick white sauce.
- Stir in the chard and grated cheese, season with nutmeg, salt and pepper and cook, stirring, for 2 minutes until thick.
- Spread the filling in a dish and leave to cool completely, about 30 minutes.
- Heat the oven to 200 °C. Put a spoonful of filling and a few cubes of mozzarella in the middle of each disc, wet the edge with water, fold over and crimp or pleat the edge to seal.
- Place the empanadas on a lined baking tray and brush with the beaten egg.
- Bake for 15–18 minutes, until golden.
