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1
To make dough: In a large bowl combine flour, salt, lard, and butter.
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2
Mix lightly with your fingers until the dough forms pea-sized pieces.
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3
Stir in iced water and lightly knead until dough forms a ball.
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4
Wrap in plastic wrap and refrigerate for 1-2 hours or overnight.
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5
To make filling: Heat olive oil in a frying pan and add diced onion, salt and pepper.
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6
Cook over moderate heat until onions are soft and begin to turn lightly golden.
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7
Add chard stems and cook a minute or two then add the chard leaves and cook until tender, about 3-4 minutes.
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8
Remove from heat and cool.
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9
Mix cooled cooked chard with grated cheeses and taste, adjust seasoning.
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10
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11
To assemble empanadas: On a lightly floured board, roll the dough out to 1/8 inch thickness and cut 6 circles about 5 inches each or 12 smaller circles.
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12
Place filling onto half of circle of dough leaving a border and wet the edges of the dough with the egg wash, then fold the dough over to enclose the filling.
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13
Seal the edges by pressing the top to the bottom with the tines of a fork.
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14
Chill at least 30 minutes before baking.
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15
Preheat oven to 350 degrees.
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16
Place empanadas on a baking sheet and brush tops with egg wash and sprinkle with freshly cracked pepper.
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17
With a sharp knife, cut small slits in the top of each empanada to allow steam to escape.
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18
Bake 30 minutes or until dough is golden.
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19
Transfer to a cooling rack to cool slightly.
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20
Serve warm or at room temperature.
