What is it
Pascualina is a typical Uruguayan and Argentinean pie filled with chard (sometimes chard and spinach) and eggs. Here we will share a pascualina recipe (recipe for the dough and the filling. In Uruguay and Argentina you can find dough ready to cook at most supermarkets).
For the dough of this pascualina you will need the following ingredients: 3 cups of flour, 80 grams of butter or margarine, 3 teaspoons baking powder, some salt (about 1 teaspoon), and water.
Preparing the dough: Mix the flour with the baking powder, the salt and the butter or margarine, first with a spoon and then with your hands, until is as mixed as possible. Then add some water and continue mixing until it is uniform and soft. Let it rest in a fresh place (can be the fridge) for about half an hour.
For the filling of this pascualina you will need: 2 packs of chard, 1 sweet belly pepper, 2 onions, 1 clove of garlic, oil, 5 eggs, 100 grams grated cheese, and salt.
Preparing the filling: Wash the chards thoroughly and cut them in pieces. Chop the garlic, sweet belly pepper, and onion in small pieces and put them in a big saucepan with oil, cooking this until the onion starts looking transparent. Then add the chards and some salt, and continue cooking with the fire set to low and mixing every now and then, until the chard is almost tender.
Put the mixture with the chards in a recipient, discarding any liquid. Add one beaten egg and the grated cheese and mix. Then, stretch half of the dough until it has he right size to cover the baking pan (ideally a round shaped baking pan) in such a way that the dough comes up by the borders. Put the dough over the baking pan (the pan should have a bit of oil). Add the chards mixture over it, making four holes towards the border, and adding the content of one egg (unbeaten) on each hole. Then stretch the rest of the dough and cover the chards with it, sealing the borders with the other half of the dough. Cook in the oven with the fire set to medium until it shows a golden color