Pascualina o Pastel de Acelgas


I could not resist today to post this recipe, is Pi day and I am teaching a cooking class on Pies today. When I create classes, I can never pass the fact of what is going around in the world, I love Pastel de Acelgas, which is the Peruvian name for this pie. In the picture I forgot the Eggs, I got distracted and the eggs where off the pie when the pie got sealed. But, it matters not! is delicious, and my husband and kids like it. One for mom! feeding greens to the family has never been easier, anything with 1 lb of butter, better be good. 

Pascualina; typically known as Spinach and Collard Green Savory Pie in some countries and in others is known as the Pascualina, because is usually serve during Easter time because is a great lent meal.


Yield 8 to 12 servings
Chef Freyka’s Recipes
Ingredients:
17
Oz.
Flour, All Purposed
Reserve 1 oz.
Pantry/Baking                       
1 ½
Tsp.
Salt

Pantry/Spices
1
Tsp
Sugar

Pantry/Baking
16
Oz
Butter, Unsalted
Cold in cubes, Reserve 1 oz.
Dairy
2
Each
Egg Yolks

Dairy
½
Cup
Milk

Dairy
3
Cup
Spinach and/or Collard Greens
Steam, and lightly squished to remove the liquids. Chopped
Produce
2
Each
Onions, Yellow
Small Diced
Produce


Oil
As Need it
Pantry
1
Cup
Milk
Room Temperature
Dairy


Salt, Pepper, Nutmeg
To taste

3
Each
Eggs
Large, Lightly Beaten
Dairy
4
Tbsp.
Parmesano Regiano
Heaping Tbsp.
Cheese Island
4
Tbsp.
Crushed Crackers

Pantry
4-6
Each
Hardboiled Egg
Peel, whole
Dairy

Directions:
1.        Pre-Heat Oven to 350*F
2.       In a food processor, place flour, salt, and sugar. Pulse 1 or 2 times
3.       Incorporate the butter. Pulse until coarse.
4.       Combine the egg yolks with the ½ Cup milk.
5.       Add the milk mixture to the flour, while pulsing at the same time. Until the dough forms into a ball. Wrap and reserve at room temperature.
6.       Prep your greens.
7.       Heat a large skillet and fry the onions until soft.
8.      Incorporate the reserved butter. Melt. Add the reserved flour and make a roux, stir roux for a little bit. Carefully add the milk and create a thick sauce, season with salt, pepper, and nutmeg.
9.       When sauce is off the fire, and cool a touch. Incorporate the eggs, parmesan, and crackers. Re-season one more time.
10.   Stretch ¾ of the dough into a circle, large enough to cover a 10-inch spring form or bottom-loose pie mold. Carefully wrap the mold.
11.     Place all the filling in, create the space that will hold the eggs, and place them in. Cover with more filling.
12.    Stretch the remaining dough and cover the top.

13.    Egg wash the dough and bake for about 30 to 45 minutes.

Lear this recipe and other at What a Pi Day Class, available not only in Pi day. Check Harmons Cooking School at Traverse Mountain in Lehi, Utah
https://www.harmonsgrocery.com/classes?storeId=20##results

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