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"Pastel de Acelga"

Swiss chard Pie
Course Dessert
Cuisine peruana, peruvian
Keyword acelga, pastel, pie
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour
Servings 6 people
Author Brandon Castillo

Ingredients

Crust

  • 2 1/4 cups of Ap - Flour just regular flour
  • 3 tsps of Baking Powder
  • 1/2 tsp of Salt
  • 100 gr Unsalted Butter at room temperature
  • 2 Egg yolks at room temperature
  • 2 - 5 tbsp of Cold water

Egg Wash

  • 1 Yolk beaten

Pie Filling

  • 6 cups Spinach
  • 8 cups Swiss Chard leaves
  • 2 tablespoons of Butter at room temperature
  • 2 tablespoons of Flour
  • 2 cups of Evaporated Milk
  • 1/2 cup of Shredded Mozzarella
  • 1/4 cup of Shredded Parmesan
  • 1 Red Onion diced
  • 2 Garlic Cloves minced
  • Salt and Pepper
  • 3 Hard boiled Eggs cut into 4's

Instructions

Crust

  •  Sift all the dry ingredients, then integrate butter and flour with the help of a fork (you should end with something that looks like oats), add a yolk at the time, integrate them. finish with two tablespoons of water or more (if needed), just integrate do not over knead, shape the dough like a ball, wrap it on plastic and let it rest on a fridge for at least 30 min.

Filling

  • In a pot with boiling water blanch your Spinach and Chard for 30 seconds after that, strain them, chop them, and then reserve.
  • In a different Pot add butter and cook onions, garlic then add flour, let it cook for 2 minutes, stir your ingredients all the time then add milk, the two cheese, spinach, chard, salt, and pepper, let it cook for 3 min or until the juices are reduced, turn off the heat and let it rest.
  • cut in half your dough, then roll it and put half on an oiled casserole or pie pan. Then add the filling, put the cooked eggs on top and cover with the other half of the dough, make some cuts on the top and bake at 325 F/ 160 C for 15 min. Then egg washes your dough and let it cook for another 5 min or until golden.

Notes

  • Blanching is a  cooking term, consist of submerging "raw" ingredients into a boiling liquid for a very short period of time, is like pre-cooking.
  • Blanching your Spinach and Swiss Chard will make them more "green" and soft.
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