Pascualina de Acelga is the chard pot pie of Argentina.
The first time I ate Pascualina was with my in-laws. My mother-in-law was born in Argentina, and there are very traditional there, most typically made with spinach, and you can also make a great version with artichokes. I made my version with Swiss chard harvested from my backyard. My husband almost died of happiness.
Traditionally, Pascualina chard pot pie is served as an accompaniment, either warm or room temperature.
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Torta Pascualina Argentinian Pot Pie
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8
- Category: Savory Pie
- Method: Oven-baked
- Cuisine: Argentinian
Description
A classic Argentinian side dish.
Ingredients
Units
- 2 big bunches of chard or spinach
- 1 yellow onion
- 50 grams (4 tablespoons) of butter
- 100 grams (¾ cup) of all-purpose flour
- 500 ml. of milk
- salt and pepper
- 4 hard-boiled eggs
- 2 pie doughs thawed to room temperature
Instructions
- Wash and dry the chard, cut, and discard the ends of the stems. Cut the stems and leaves into thin strips. Chop the onion into small cubes.
- In a large skillet. Heat 1 tablespoon of vegetable oil over medium-high heat. Add the onion and let it brown, occasionally stirring, for about 10 minutes. Add the chard and simmer uncovered over medium heat for 5 minutes or until the greens are wilted. Remove to a bowl.
- Wipe the skillet with a paper towel and add the butter. Let melt over medium heat. Add the flour and stir with a fork. Let it cook for about 2 minutes. Remove from the flame. Add the milk in a thin stream and incorporate slowly. Return to medium heat and allow the cook and thicken, stirring occasionally. Simmer gently for 1 minute—season with salt and pepper to taste. Add the chard and stir. Adjust the seasoning.
- Preheat the oven to 180C or 350F.
- Greased a baking dish. Place a pie dough and press against the bottom and sides. Place the filling in a layer of 1 cm (½ inch), more or less. Cut the eggs in 4 and distribute them evenly. Place the remaining filling on top of the eggs, cover with the pie dough, and press the edges to seal.
- Make a foil chimney for steam to escape, and place it in the middle of the pie.
- Bake on a baking sheet for 45-60 minutes until the crust is golden brown.
- Let stand for 20-30 minutes, so the filling does not leak when cut, cut, and serve.
- Refrigerated once cold. It can be reheated in the microwave oven if desired. It can be served warm or at room temperature.
Sarah says
Excellent. One of my go-to recipes.
I prefer to increase the eggs, at least one per person.
If you’d like less work with the eggs, then instead of boiling and peeling them, just before adding the top crust make divets in the chard mixture and crack a raw egg into each, particularly where you’d cut each serving so each has one. Cover with top crust and bake. They’ll cook in the oven.
Pilar Hernandez says
Thanks for the suggestion. I'm glad it's in your rotation.