Dandelion and goat cheese empanadas

FOR LUNCH: Dandelion and goat cheese empanadas (Irfan Khan / Los Angeles Times)

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January 7, 2009
Total time: 1 hour and 20 minutes

Servings: 8



1 cup whole-wheat flour

1 1/4 cups all-purpose flour

Sea salt

Freshly ground black pepper

1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes

1/2 teaspoon cider vinegar

1 egg, separated

Ice water

3 large bunches dandelion greens, rinsed

1 1/2 cups finely chopped onion, about 1 onion

1 cup finely sliced leek, about 1 leek

1/4 cup olive oil

3 cloves garlic, finely minced

1/8 teaspoon red pepper flakes

1/4 teaspoon cayenne

11 ounces goat cheese

1/2 cup grated Pecorino Romano