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Empanadas De Acelgas

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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs Swiss 4 Servings

INGREDIENTS

2 lb Swiss chard
4 Tablepoons extra virgin olive oil
1/2 md Spanish onion; thinly sliced
2 tb Pine nuts
2 tb Raisins
1/2 c Garrotxa cheese; grated
1 Recipe empanada dough
2 Eggs; beaten

INSTRUCTIONS

Clean and chop Swiss chard into one-inch pieces, including stalks. Rinse
well and drain. In a 14-inch saute pan, heat oil until smoking. Add onions,
pine nuts, and raisins and cook until softened, about 5 to 6 minutes. Add
chard, season with salt, cover pot and cook for 10 to 12 minutes, or until
very tender. Drain and cool. Add garrotxa cheese and mix well.
Prheat oven to 400 degrees F.
Roll dough out to 1/4 inch thick and cut into 3-inch squares. Place one
tablespoon of filling in center of each square and fold into triangle.
Press edges with fork and place on cookie sheet with parchment. Brush with
egg and bake 15 to 20 minutes until golden brown. Serve warm.
Recipe by: MEDITERRANEAN MARIO #ME1A36
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998

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