-
1
Sift flour, salt and curry powder into medium bowl.
-
2
Add shortening and butter and cut in using fingertips until mixture resembles coarse meal.
-
3
Whisk egg and water in small bowl to blend.
-
4
Add mixture to dough by tablespoonfuls until dough is firm.
-
5
Turn dough out onto lightly floured surface.
-
6
Knead gently and briefly.
-
7
Wrap dough in plastic and refrigerate 1 hour to rest.
-
8
Heat oil in heavy large skillet over medium high heat.
-
9
Add onion and saute until translucent, about 5 minutes.
-
10
Add jalapeno, garlic, cumin and nutmeg and stir 1 minute.
-
11
Add tomato, corn, chard and red bell pepper.
-
12
Cook until vegetables are tender and almost all liquid evaporates, about 5 minutes.
-
13
Season to taste with salt and freshly ground black pepper.
-
14
Cool completely.
-
15
Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 1/8 inch thickness.
-
16
Cut dough into 6 inch diameter circles.
-
17
Gather scraps into ball.
-
18
Reroll scraps and cut out more circles.
-
19
Place 3 tablespoons filling in center of each circle, leaving 1/2 inch border on all sides.
-
20
Brush border with water.
-
21
Fold circle over filling, creating half-moon shape.
-
22
Press edges with tines of fork to seal.
-
23
Make a small slit in top of each empanada to allow steam to escape.
-
24
Place empanadas on parchment lined baking sheet.
-
25
Bake until pastry is golden brown, about 30 minutes.
-
26
Serve warm.
