Chorizo & Swiss Chard Baked Empanadas
- 2 ounces (56 g) chorizo
- 1 cup (225 ml) swiss chard (or other green), leaves torn from stems
- 2 1/2 cups (283 g/ 10 oz) monterray jack cheese, shredded
- 3/4 cup (177 ml) blanched almond flour
- 2 tablespoons (30 ml) cream cheese
- 1 egg
- 2 teaspoons (10ml) garlic, minced
- 1 tablespoon (15 ml) olive oil
Preheat oven to 350/ 175 C/ Gas Mark 4.
Cook the crumbled chorizo on medium-high heat in a skillet until cooked, approximately 5-8 minutes. Set aside. Cook the swiss chard leaves in the oil from the chorizo until wilted, 2-3 minutes. Set aside.
Shred the monterey jack cheese. If you have a soft version of monterey jack that is hard to shred, try freezing it before shredding. Cut up the cream cheese into smaller chunks. Combine 1 1/2 cups of shredded monterey jack cheese with the creamed cheese in a microwave safe bowl, and microwave at 30 second increments until melted enough to combine with stirring. Add the almond flour, egg and one half of the minced garlic. Mix well. Split the dough into 3 equal sized balls. Spread each one on a parchment covered cooking sheet. To do this, rub a little oil on your hands and use them to get the desired shape and size of your pizza dough. Alternatively, you can place another piece of parchment paper over the dough and roll it out to the desired shape and size with a rolling pin. Make three flat circles as large as you can. When done, carefully remove the parchment paper, as it can stick.
Divide the chorizo, rainbow chard, and remaining shredded cheese between each circle. Place the fillings on one half of the circle, and fold the other half on top, sealing the edges by pressing down with the prongs of an oiled fork. When done, mix the remaining minced garlic with the olive oil, and brush this mixture over the top of the empanadas. Bake for 20-25 minutes, or until browned on top.
Base recipe makes 3 servings of 1 empanada () a piece.