Portal de Turismo de Castilla y León

Add a few tablespoons of oil to the bread dough, which we can buy already prepared, work it a little and let it rest for about 30 minutes.

For the filling, in a frying pan with oil, first fry and then sauté the previously chopped ribs, along with the chopped onion, the very fine bacon, the garlic (sliced ​​or chopped), the parsley, the chorizos cut into slices and It is salted to taste, taking into account that it already has previously seasoned ingredients.

Once the sautéing is finished, remove some of the excess fat and reserve the rest of the ingredients, taking the opportunity to bone the meat. Next, fry the sliced ​​potatoes a little in new oil. Then, put the chopped chard leaves and potatoes in the leftover fat from sautéing the meat. When the chard looks done, remove everything. With half of the dough, line a special greased empanada mold, or use parchment paper. Place the sautéed chard and potatoes on the stretched dough and place the rest of the filling on top. Cover it with the remaining sheet of dough, bring it together and braid the edges a little with your fingers, as if it were a cord. It is placed in the oven, which we have previously heated to 200 ºC. We keep an eye on the dough and when it starts to want to brown a little (about 15 minutes), we will lower the temperature to 180 ºC and take the opportunity to paint the surface with an oil brush. Leave it in the oven for about 30 more minutes. We turn off the oven and keep the empanda inside for another 10 minutes. It is removed from the oven (total baking time 55-60 minutes) and allowed to lose temperature so that it can be consumed warm.