Pascualina

Method13 steps · about 2 hr

1. 1

   Step 1: Combine flour (1 lb) and salt (1 teaspoon) in a stand mixer bowl. Add the butter (1 cup) and mix to obtain a crumbly dough. Add about ½ cup (150ml) of water (½ cup) and knead until the dough comes off the edges of the bowl. Add more water if necessary.

   Uses 1 lb flour · 1 teaspoon salt · 1 cup butter (at room temperature) · ½ cup water (about, for the pastry)

2. 2

   Step 2: Split the dough into 2 equal parts. Roll each part into a circle shape on a floured work surface, cover with plastic wrap and place in the refrigerator for at least 30 minutes.

   Chill dough · 30 minUses shortcrust dough · flour for dusting the work surface, as needed

3. 3

   Step 3: Preheat oven at 350F/180C.

4. 4

   Step 4: Bring a large pot of water to a boil. Add 1 tablespoon of salt, then add the chard (1 lb) and spinach (12 oz) and blanch for about 3 minutes. Remove the vegetables and drain in a colander. Leave to cool, then squeeze out the excess water in your hands.

   Uses 12 oz fresh spinach · 1 lb chard (green leaves only) · 1 tablespoon salt for blanching water

5. 5

   Step 5: Sauté the onions (1) and peppers in a skillet on medium/high with two tablespoons of oil. After a few minutes, add the chard and spinach. Sauté for another 8 to 10 minutes, while stirring. Season with salt, pepper and grated nutmeg (1 teaspoon).

   Uses 1 onion (thinly sliced) · 1 red pepper (diced) · 2 tablespoons oil · blanched drained chard and spinach · salt to season filling · Pepper · 1 teaspoon nutmeg

6. 6

   Step 6: In a bowl, combine the raw eggs (2) with shredded mozzarella (8 oz.) and parmesan.

   Uses 2 eggs · 8 oz. grated mozzarella · 2 oz. grated Parmesan cheese

7. 7

   Step 7: Remove the vegetable preparation from the heat. Add the cheese mixture to it and mix thoroughly. Allow to cool completely.

   Uses cooked vegetable filling · egg and cheese mixture

8. 8

   Step 8: Line a deep pie mold with the first pastry disc, leaving about 1 inch (2 cm) over the rim. Fill with the cooled vegetable and cheese mixture.

   Uses first chilled pastry disc · cooled vegetable and cheese filling

9. 9

   Step 9: Arrange each half hard-boiled egg regularly on the mixture, with the white on top.

   Uses 4 hard boiled eggs (halved)

10. 10

    Step 10: Cover with the second disc of dough which must also cover about an inch outside the mold. Fold and roll the edges of the two discs together and push them along the edges of the mold.

    Uses second chilled pastry disc

11. 11

    Step 11: Mix a raw egg (1) with a tablespoon of water and brush the top of the pascualina with this preparation. Sprinkle a tablespoon of sugar over the dough.

    Uses 1 egg (beaten with 1 tablespoon water, for egg wash) · 1 tablespoon sugar

12. 12

    Step 12: Bake for about 40 minutes.

    Bake pascualina · 40 minUses assembled glazed Pascualina

13. 13

    Step 13: Serve hot or warm.

    Uses baked Pascualina