You can choose between making the cake with homemade dough or choosing the Easter tapas that are already prepared. Among them, the dough type options are several: Creole, which is more similar to homemade dough, or you can choose puff pastry, which is more airy and crunchy. So that you can make the homemade dough, we share the one for the dough for chard pie and surprise your guests.
How to make chard pie
Chard pie is a perfect recipe because it can be eaten in many different ways, and you can choose between making it the main dish or combining it with others to make it a side dish or an appetizer.
Ingredients for the dough
- Wheat flour 1 cup.
- Whole wheat flour 1 cup.
- Olive oil 3 tablespoons.
- Milk 1/4 cup.
- Salt and pepper to taste.
Ingredients for the stuffing
- Chard: 2 bundles.
- 1 onion.
- 1/2 Red bell pepper.
- 1 clove garlic.
- 2 medium eggs.
- 1/2 cup of milk cream.
- 200 gr of cream cheese.
- 50 g of grated cheese.
- 2 tablespoons of olive oil.
- Salt, pepper and nutmeg to taste.
Preparation of the dough
The first thing you have to do is mix the oil with the milk, salt and pepper. Then, I spread the 2 flours on the counter and made a small well in the center. Pour the liquids and begin to combine all the ingredients. Once they came together, knead vigorously for 10 minutes.
Once you have a smooth and soft dough, let it rest for 15 minutes with a little flour on top and covered with a towel so that it does not dry out.
After that time, stretch the dough with a stick until it gives it a rounded shape. Reserve on a lightly oiled baking sheet so it doesn’t stick. Cover until the filling is ready.
Preparation of the filling
To prepare a delicious filling for the chard pascualine, The first thing you should do is wash the leaves very well with plenty of water. Cut the stalks and reserve them, as they can be used for another recipe. While you prepare the filling, place the eggs in a small jug to boil.
Cut and chop the onion, bell pepper and garlic very small. Meanwhile, in a frying pan, heat the olive oil and sauté the onion and bell pepper.
Then, add the cut chard leaves and the chopped garlic. Stir for a few minutes until the leaves take on the temperature and flavor of the chopped vegetables.
Keep in mind that the volume of the filling is usually reduced because the chard releases its juice and reduces its size. Then, remove the pan from the heat and add the grated cheese, the cream and the 2 chopped hard-boiled eggs. Salt and pepper to taste. Don’t forget to grate nutmeg, as it is the condiment that gives the typical flavor to this cake.
Place the chard mixture on the pan and fold all the edges of the dough towards the center so that it contains the filling. Remember that this is a chard pie without lid with a single mass. But, if you prefer the filling to be more protected, you can place the top cover on it.
We recommend adding some cheese cubes, sinking them a little so that they remain inside the filling. Bake it at 200°C for 20 to 25 minutes until the dough is well cooked and lightly golden.