Two       Foodies      Eating
  • Home
  • Blog
  • Recipes
  • Restaurants
  • TRAVEL
  • FAMILY
  • About
    • Contact
    • Facebook
    • Instagram
  • Home
  • Blog
  • Recipes
  • Restaurants
  • TRAVEL
  • FAMILY
  • About
    • Contact
    • Facebook
    • Instagram

Recipes

Peruvian Chard Pie

12/4/2016

1 Comment

 
Picture
Because I come from a country that has unique vegetables and fruits, I make the mistake of thinking I cant find in europe many of my favorite ones. In Peru, mostly sundays, we have huge breakfast that turns into brunch and then into lunch. And one of my favorite dishes of those days are "Pastel de Acelga" or Chard Pie. ​
Picture
When I was at my parents hotel last month, a costumer brought me something called "Mangold" in german and OMG! it was Acelga. So when I returned to Berlin, I jumped into the first whole food store and looked for chard. In germany chard is beautiful. It comes in a range of reds, yellow and greens. In Peru it is just dark green. So here is my sunday recipe of Peruvian Chard Pie. I hope you guys enjoy it!

​INGREDIENTS

DOUG:
1 cup flour
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 teaspoon salt
1 egg yolk
1/2 cup warm water

OR

Get a yeast dough from your supermarket.


THE FILLING:
1/2 kilo of Chard
1 cup ricotta cheese or creme fraiche
4 tablespoons grated cheese
50 gr feta cheese

4 eggs or the amount of pie forms you will make
1/4 teaspoon nutmeg
1/2 teaspoon pepper
1 medium red onion
1/8 cup extra virgin olive oil
Salt to taste
Picture
PREPARATION

Mix the flour with the salt and place it on the table, make a hole in the center, incorporate water, yolk, margarine and vegetable oil. Knead and make eight buns, let rest for 25 minutes.

Wash, cook and squeeze the chard to remove the water. Cut and fry the onion in extra virgin olive oil, add cooked chard, cheese, nutmeg, pepper and salt.
Picture
Stretch four small pieces of dough, spread with vegetable oil and place one on top of the other. Put the dough in the base of the pie form, place inside the filling and four eggs. (I used smal forms so I added one egg per form)

With the other four pieces of dough, repeat the process of stretching, spread with extra virgin olive oil between layer and layer; And finally cover the chard mix. Sprinkle some sea salt over it.

Brush with egg . Bake at 180 ° C for 1 hour (20 minutes for small forms), then serve and enjoy!
Picture
You can try the same recipe using spinach or Kale, just dont forget to squeeze the vegetables before using. A good tip is to steam the leaves first, let them cool down and then roll them in several kitchen papers until they are dry.
Picture
1 Comment
Pablo Antonio
2/21/2020 12:02:48 am

Un cordial saludo, si es posible desearia una explicación en lo referente a la aplicacion de la masa en los moldes , en las imágenes se observa jarritas con masa dorada
gracias

Reply



Leave a Reply.

    Recipes.

    Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.

    Archives

    August 2018
    July 2018
    January 2018
    December 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    January 2017
    December 2016
    November 2016
    October 2016
    July 2016
    June 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014

    Categories

    All
    Asian
    Basics
    Breakfast
    Cheese
    Chicken
    Christmas
    Cocktails & Drinks
    Coffee
    Dessert
    Fingerfood
    Fish
    French
    German
    Gluten Free
    Gluten-Free
    Italian
    Meat
    Norwegian
    Paleo
    Pasta
    Peruvian
    Potatoes
    Poultry
    Rice
    Salad
    Sandwich
    Seafood
    Seasonal
    Soup
    Swiss
    Truffles
    Vegan
    Vegetarian
    Wild

    RSS Feed

All text and images are property of Two Foodies Eating©