Pascualina – Knowledge
In these pages, Pascualina is presented as a comforting, savoury bake rooted in family kitchens. The recipe brings together vibrant greens, creamy dairy notes, and a crisp pastry shield that seals in all the flavours. It reads like a shared memory: a brisk market run, a chalkboard list of ingredients, and a quiet afternoon spent shaping something wholesome for the table. The voice centers on practical steps and clear guidance so readers can recreate this dish with confidence, whether they are cooking for a weeknight dinner or a cozy weekend gathering in Canada or the United States.
Everything here is laid out to feel approachable. Readers will notice a practical balance of vegetables, eggs, cheese, and a few pantry staples that turn simple ingredients into a comforting, satisfying meal. The tone stays warm and informative, guiding cooks to think about texture, aroma, and colour as the pie comes together. This is more than a recipe; it’s a small celebration of home cooking that translates well to busy kitchens and leisurely weekends alike.
Ingredients are listed to ensure an easy shopping experience. The greens include two Swiss chard packs and one packet of spinach. A medium onion and a single clove of garlic provide the aromatic base, while four eggs bring richness. Dairy comes into play with half a cup of grated cheese and two tablespoons of cream cheese spread, complemented by three level tablespoons of oat bran or breadcrumbs for structure. A teaspoon of thyme adds fragrance, and two tablespoons of whipped cream lightens the mixture. A quarter cup of bell pepper brightens the dish, and a splash of milk joins the fold with a few pinches of salt, pepper, and nutmeg to season. Two sheets of empanada dough form the pastry crust that encases everything. The result is a crescent of golden, flaky pastry hiding a lush, savoury filling.
- 2 Swiss chard “packs”
- 1 packet of spinach
- 1 onion
- 1 clove of garlic
- 4 eggs
- 1/2 cup grated cheese
- 2 tablespoons cream cheese spread
- 3 level tablespoons oat bran or breadcrumbs
- 1 teaspoon of thyme
- 2 tablespoons of whipped cream
- 3 tablespoons of milk
- 1/4 bell pepper
- salt, pepper and nutmeg to taste
- 2 sheets of empanada dough
- Grease the bottom of a pan.
- Saute finely chopped onion and bell pepper until soft and fragrant.
- Let it cool slightly, then fold in 5 or 6 small cubes of butter to melt through the mixture.
- Return the pan to low heat and slide in the minced garlic for a gentle aroma.
- Boil the chard until tender, then drain and press out the extra moisture along with the spinach.
- Chop the greens finely and add them to the pot with the eggs, keeping a little yolk for later colour.
- Beat the eggs to combine them evenly with the greens.
- Stir in the milk, cream, and cheese, continuing to mix until smooth and cohesive.
- Season with salt, pepper, and thyme, then blend everything until well integrated.
- Work the mixture thoroughly to ensure a uniform consistency and even texture.
- Grate a bit of coconut for a subtle aroma and fold it in as the mixture cooks gently at low heat.
- Grease a pan or dish and lay the pastry dough to cover the base, then place a lid on top.
- Spread the entire filling evenly across the pastry.
- If aiming for extra richness, create wells in the filling to slide in additional yolks before baking.
- Spread the egg whites evenly over the top layer, shaping with fingers if needed.
- Cover with the remaining dough and brush the surface with a light yellow wash to achieve a warm, golden glow.
- Chill briefly in the fridge, then pierce the lid with a fork to allow steam to escape.
- Bake in a hot oven for about 30 to 45 minutes, depending on the oven and desired crust colour.
- About 20 minutes in, open the door slightly to monitor the pastry turning golden.
- When the top is set, seal the edge with the bottom crust and finish the bake with a steady seal around the perimeter.
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Share this recipe with friends and family who love a comforting, savoury pie that comes together with simple pantry staples. The method invites cooks to adapt the greens, swap in herbs, or adjust the cheese to suit what’s on hand. It’s a flexible, forgiving dish that rewards patience and careful layering of flavours, yielding a crust that stays crisp and a filling that remains bright and satisfying.
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