Food with Friends by Leela Cyd

Author:Leela Cyd
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2016-03-28T16:00:00+00:00

PREPARE THE DOUGH: In a food processor, pulse together the all-purpose flour, whole wheat flour, and salt. Add the butter and pulse until the butter breaks down into pea-size pieces. Pour in the cream and ice water, then pulse a few more times until you have a very sandy mixture (don’t worry if it’s not all sticking together). Turn the mixture out onto a smooth, dry surface and compress it into a round disk. Wrap in plastic and refrigerate for at least 30 minutes, and up to 1 week.

COOK THE FILLING: In a large skillet, heat the olive oil over medium heat. Add the red onion and sauté until the onion becomes soft and slightly translucent, about 5 minutes. Add the chard, lemon zest, lemon juice, currants, and wine and cook until the leaves have wilted and the liquids have reduced, 5 to 6 minutes. Stir in the nutmeg, garlic, and salt and pepper to taste. Pour the greens into a medium bowl until ready for filling.

MAKE THE PISTACHIO CREMA: In a blender, combine the parsley, mint, salt, pistachios, lemon juice, and water and blend on high speed until smooth. (If the crema is too thick, add an additional ¼ cup water and blend.) Transfer to a medium bowl. Cover and refrigerate until ready to serve.

MAKE THE EMPANADAS: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

On a heavily floured surface, roll out the dough to about a ¼-inch thickness, flipping the dough and reflouring the surface and rolling pin after each couple of passes. Use a drinking glass or a cookie cutter to cut out 4-inch rounds of dough. (Gather the scraps and place in the fridge while you stuff the rounds that have been cut out. Then reroll and cut out more rounds—you should end up with about 10 rounds of dough.)

Place about 2 heaping tablespoons of filling on one half of a dough round, then fold the dough in half, pressing lightly with your fingers and then using the tines of a fork to really seal the edges and create a cute design. (Be careful not to overstuff or else the pastry will fall apart—if there is leftover filling, enjoy it with a fried egg or stirred into couscous or rice.) Transfer the finished empanadas to the lined pans and poke each empanada with a fork 2 to 3 times to allow steam to escape when baking.

In a small bowl, beat the egg with the cream. Brush the mixture generously over each empanada. Bake the empanadas, rotating the pans front to back midway through for even browning, for 20 to 25 minutes, until very golden brown. Let cool on the pan for 5 minutes, or up to 1 hour.

Serve with a dollop of pistachio crema and lemon wedges. Garnish with a few mint and parsley leaves.

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