"Pastel de Acelga"

Swiss chard Pie

Servings: 6 people

Author: Brandon Castillo

Prep Time
10

Cook Time
20

Resting time
30

Total Time
1

Dessert

peruvian peruana

pie acelga pastel

Instructions

1 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.
2 In a pot with boiling water blanch your Spinach and Chard for 30 seconds after
that, strain them, chop them, and then reserve.
3 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.
4 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.