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- 1 recipe Pastry, recipe below
- 1 bunch Swiss chard, washed and chopped (about 5 cups)
- 1 cup chopped leeks
- 4 cloves garlic, minced
- 1/4 teaspoon dried thyme, crushed
- 1 tablespoon olive oil
- 3/4 cup shredded mozzarella cheese
- Fresh Italian (flat-leaf) parsley (optional)
1. Prepare Pastry, below. Wrap and refrigerate (up to 1 hour) while preparing filling.
2. Preheat oven to 400 degrees F. For filling, in a large skillet cook chard, leeks, garlic, thyme, 1/4 tsp. salt and 1/4 tsp. black pepper in hot oil over medium heat for 4 minutes or until chard wilts and leeks are tender. Cool slightly. Stir in cheese; set aside.
3. On a lightly floured surface, roll Pastry to a 12-inch circle. Transfer to a parchment-lined greased baking sheet. Spoon filling into center of the pastry circle, leaving a 2-inch border. Fold dough over filling, leaving center open and pleating edges of dough. Bake 30 to 40 minutes or until golden. Serve hot. Sprinkle with parsley. Makes 4 main-dish or 8 appetizer servings
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 1/4 cup ice cold water
- 1/4 cup sour cream
- 2 teaspoons lemon juice
1. In a large bowl combine flour and salt. Cut up cold butter; cut into flour until mixture resembles coarse meal. Combine water, sour cream, and lemon juice. Add half the sour cream mixture to flour mixture; toss with a fork. Add remaining sour cream mixture; toss with fork until mixture is moistened. Form into a ball.
- Servings Per Recipe 4,
- cal. (kcal) 487,
- Fat, total (g) 34,
- chol. (mg) 79,
- sat. fat (g) 19,
- carb. (g) 37,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 11,
- vit. A (IU) 4033,
- vit. C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 97,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 709,
- Potassium (mg) 294,
- calcium (mg) 222,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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