Empanadas with Swiss Chard, Ricotta and Bell Pepper
The great thing about empanadas is that anything goes. Whatever you have in the kitchen can be sealed in dough, then baked or fried. It’s a fun way to play with flavor combinations.
I knew I wanted swiss chard and ricotta together. I had some shallots, so in those went. Some salt, pepper and lemon juice to bring out the taste of everything. I found the chard to be a little bitter still, so I diced some red bell pepper and added that for sweetness. It worked! Flavor and color balance with one addition.
But even if you end up with a tasty but monochromatic empanada filling, it doesn’t matter because it all gets wrapped up anyway. (I’ve been working on my empanada sealing technique. It’s not quite there, but I have a few weeks left to master it before I leave Buenos Aires.)