RECIPE Empanadas with Wild Greens When picking wild greens do your research. Only eat wild foods that you are sure will not harm you. Makes 12 large empanadas EMPANADA DOUGH 3 cups flour 1 teaspoon salt 3
⁄ 4 cup butter (11 ⁄ 2 sticks), chilled and cut into pieces
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1 egg
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4 –5 tablespoons water, chilled
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FILLING 2 tablespoons olive oil
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3 cloves garlic, minced 1 teaspoon chile powder 1 large bunch of mixed wild greens (such as lamb’s quarters, malva, dandelion, plantain or sorrel), stems removed, washed and roughly chopped. 1 cup ricotta cheese 8 ounces whole-milk mozzarella cheese, shredded
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2 tablespoons Parmesan cheese, grated Salt and pepper to taste
PREPARE THE DOUGH Pulse the flour and salt in a food processor. Add the butter, egg and water and pulse until the dough starts to come together. Form a ball, flatten slightly and chill in the refrigerator for about 30 minutes. Roll out the dough into a thin sheet, and use a round mold or small plate to cut out 12 disc shapes.
PREPARE THE FILLING Heat the olive oil in a medium saucepan over medium-high heat. Add the minced garlic and sauté for a minute, or until the garlic becomes fragrant. Add the chile powder, greens and sauté until wilted. Remove from heat and drain for 10 minutes. Then put the greens in a medium bowl and add the ricotta, mozzarella and Parmesan. Mix well. Season with salt and pepper.
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ASSEMBLE THE EMPANADAS Preheat oven to 375°. Place 2–3 tablespoons of filling in the center of each dough circle. Fold over and press edges firmly to seal. Tightly pinch the edges to make a seal. Place empanadas on a baking sheet and bake until golden brown, 20–25 minutes.
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