Swiss Chard Mini Galettes

 

Little hand pies are such a joy to eat! Better than a burger (less mess!) and usually made of flour and butter, total deliciousness!

Every cuisine around the world has some version. Pasties from Cornwall, Empanadas from Central America, Samosas from India, Scacciatas from Sicily or Galette's from France. I love them all! 

Galettes are super easy, just roll out a filling, place some cooked veggies in it and pop it in the oven to bake the dough and Voila! Heaven in your hand!

Swish Chard Mini Galettes

(makes 4)

Filling

2 large bunches Swiss Chard, strip greens from the stalks, and chop well

1/2 yellow onion, minced

2 cloves garlic, minced

1 tablespoon olive oil

salt

pepper

Dough (gluten free)

105 g Better Batter Gluten Free Flour Mix

1/8 teaspoon of baking powder

1/4 teaspoon salt

42 g butter (3 tablespoons), very cold

60 g sour cream

ice water

Make the dough by combining the flour mix, baking powder and salt and whisk well to combine. Grate butter into the dry ingredients and mix with your fingers, pressing each piece of butter flat so that it is coated with flour. Mix in the sour cream, gently but throughly to create a ball of dough, adding a teaspoon of ice water at a time to make the ball stick together. Flatten into a disk and wrap in plastic and chill for at least 30 minutes.

While dough is chilling, place chopped swiss chard in a large pot with about 1/4 cup of water, cover and steam over medium heat until wilted. Drain and allow to cool until you can handle it. Squeeze out extra moisture and chop well.

Heat a skillet over medium heat for 3-4 minutes. Add oil and swirl to coat the pan. Add onion and garlic and pinch of salt and cook until translucent and it smells good. Add cooked chard to the pan and toss to coat with the cooked garlic and onion. Season with salt and pepper and remove from heat and set aside.

Preheat oven to 400 degrees. Divide dough into 4 even pieces and roll out into circular shapes. Add one quarter of swiss chard mixture to each piece leaving at least a 1/2 inch border. Lift edge of dough up and pinch together over filling to make a rustic edge. Bake for 20-22 minutes until dough begins to brown. Cool 5 minutes before eating. 

Hugs!