Ingredients for the pastry:
- 3 cups all-purpose flour, plus more for kneading and shaping
- 1 teaspoon salt
- 1/2 cup cold water
- 1 large egg, plus 1 egg for egg wash
- 1 teaspoon vinegar
- 3 tablespoons butter
Ingredients for the filling:
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 smoked andouille, cubed
- 1/2 pound rainbow (or fingerling) potatoes, cubed
- 1 tablespoon fresh thyme
- 1/2 cup chicken stock
- 1/2 teaspoon chili powder
- salt and pepper
- 1 bunch swiss chard, stems removed
To make empanada dough:
- In a bowl, blend together egg, water and vinegar until well mixed.
- In a food processor, pulse flour and salt together. Add butter, one tablespoon at a time, pulse until the flour became crumbly. Add egg mixture into the flour, continue pulsing until the all of the ingredients is well combined.
- Take the dough out of the food processor. On a floured surface, knead the dough until smooth. Wrap the dough with a plastic wrap and refrigerate for about 1 hour.
To make the filling:
- In a large skillet, heat the oil over medium heat. Add onion and garlic, sauté until translucent and fragrant. Add potato cubes, smoked andouille, thyme and chili powder, toss to combine. Add chicken stock into the skillet. Continue cooking until potatoes are tender (but not mushy), about 10 minutes. Season with salt and pepper
- Remove skillet from the stove, set aside to cool down completely.
- Boil some water in a saucepan with a little bit of salt. Dip swiss chard, one leaf at a time, into boiling water for about 5 seconds, then dip in a cold water to stop cooking. Set aside.
To make the empanadas:
- Preheat the oven to 375 degrees F. Line baking sheet with parchment paper.
- Take one chard leaf and lay it flat on a cutting board. Place a heaping tablespoon of the filling in the center of the leaf. Fold left and right side of the leaf inwards, then take the top part of the leaf and roll it down to form a pouch. Repeat the process with the remaining leaves and filling. Set aside.
- On a floured surface, roll out the empanada dough into a thin sheet (about 1/8" thick), cut out round disc shapes using 6" cookie cutter.
- Place one chard pouch in the middle of round dough. Fold the dough over the filling, seal the edges by pinching and pressing (or you can use fork to do this). Transfer empanadas onto lined baking sheet. Brush the surface with beaten egg. Bake in the oven for about 20 minutes, or until they turn golden brown.