The pascualina is a savory cake very similar to the classic quiche, it is made with a dough of wheat flour and butter and can be filled with many ingredients, sweet and savory.
The one that we teach you to prepare next is filled with a mixture of chard, egg and ricotta cheese, healthy, perfect for our diet and simply delicious! So, if you already have all the ingredients to prepare this Swiss chard and ricotta Easter cake, all that remains is for you to put on your apron to start cooking, let’s get to work!
Ingredients to make Pascualina chard and ricotta:
- 2 bunches of Chard (tied)
- 200 grams of Ricotta
- 4 Eggs
- 4 cups of wheat flour (560 grams)
- 1 white onion
- 1 clove garlic
- 1 pinch of salt and pepper
- 1 pinch of Cumin
- 3 tablespoons of Butter
- 1 cup of warm water
- 1 teaspoon salt
How to make Pascualina chard and ricotta:
First we will make the dough for homemade pascualina. To do this, mix the flour with the butter until it is well integrated. Then add the eggs along with the warm water and a teaspoon of salt. Mix until all the ingredients are integrated and you get a smooth dough. Let stand for 30 minutes.
If you have any questions about making this dough, you can review the step-by-step recipe for quiche dough. To make the chard filling, we start by boiling the chard with salt to taste. When they are ready, drain and chop finely. Heat a frying pan with oil and fry finely chopped onion and garlic. We wait a few minutes and add the chard along with the ricotta cheese.
Mix until well integrated and then season with the rest of the seasonings to taste. You can give it a touch more cumin, but it is better to let it take on flavor and then correct it if necessary. Now we recover the dough, we cut it in half and with one of these halves we make the base. It is kneaded and stretched until it covers the entire surface of the oven source where we will assemble the pascualina.
Once ready, add the filling and make spaces to put the whole eggs, as seen in the photo. With the other half of the dough we make the coverage and cover the source. We unite the edges and cut the excess dough, to close, we fold the entire edge as if it were a large empanada.
Make a few holes on top with a fork and cook in the oven for approximately 20 minutes. You can prepare this delicious Swiss chard and ricotta pascualina for dinner or even for breakfast, as soon as you try it you will see that it has been worth the effort.
