Swiss Chard and Cheese Empanadas

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These juicy Latin manus pies get their affluent texture and mysterious spirit from a operation of Swiss chard, caramelized onions, cheese, bechamel and Pernod, the French anise liqueur. The dough comes unneurotic quickly, but you tin besides usage a store-bought empanada dough, pastry crust oregon puff pastry.

The dough needs to beryllium refrigerated for astatine slightest 30 minutes and up to 3 days, oregon frozen for up to 3 months; defrost earlier making the empanadas. The filling needs to beryllium refrigerated for astatine slightest 1 hr and up to 1 week.

Adapted from a look by cook Louis Goral astatine Rural Society successful downtown Washington.

Ingredients

measuring cup

Servings: 10

For the dough

1/3 cupful cornstarch
6 tablespoons (3/4 stick) unsalted butter, astatine country temperature
3 cups flour, positive much arsenic needed
2 teaspoons kosher salt, oregon much arsenic needed
1 cupful water
3 tablespoons distilled achromatic vinegar

For the filling

2 tablespoons unsalted butter
1 tablespoonful flour
3/4 cupful full milk
1 lb Swiss chard
2 scallions, trimmed and chopped
3/4 cupful caramelized onions (see related recipe)
1/4 cupful Pernod
3 ounces Idiazabal oregon aged Manchego cheese, grated (about 1 cup)
1/2 spoon good oversea salt

To signifier the empanadas

1 ample egg, lightly whisked
Vegetable oil, for your hands

Nutritional Facts

Per serving

Calories
330
Fat
14 g
Saturated Fat
8 g
Carbohydrates
39 g
Sodium
770 mg
Cholesterol
50 mg
Protein
9 g
Fiber
2 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from a look by cook Louis Goral astatine Rural Society successful downtown Washington.

Tested by Joe Yonan.

Published December 6, 2014

Updated March 15, 2026