This is a double-crusted savory pie filled with lean ground beef, wilted chard, cream cheese, and beaten eggs — baked at 350°F until the pastry is golden and the filling is set. It takes about 85 minutes start to finish and feeds six, which makes it one of the more efficient things you can cook on a Sunday. The olive oil crust is simpler than a butter pastry and holds up well whether you eat it warm or cold from the fridge the next day.
The short version of why this works
Two things matter here. First, cool the filling before it goes into the crust. Hot filling steams the bottom pastry from the inside, leaving it soggy. Spreading the cooked beef and chard mixture on a plate for 10 minutes before adding the cream cheese and eggs costs you nothing and fixes the problem. Second, the olive oil crust needs cold water — ice cold — to stay workable. The oil coats the flour quickly, so unlike butter pastry there’s no lamination happening; what keeps the crust from turning dense and tough is minimal mixing and adequate chill time in the fridge. Both steps are easy. Neither one is optional.
Substitutions that actually work
- Chard: Spinach is a direct swap — use the same weight and squeeze out excess moisture after wilting, or the filling will be watery. Kale works too but needs an extra 2–3 minutes in the pan.
- Cream cheese: Full-fat ricotta is the closest substitute and keeps the filling slightly looser. Drain it in a sieve for 15 minutes first. Low-fat cream cheese tends to weep liquid during baking — skip it.
- Ground beef: Lean ground turkey works in this filling but must reach 165°F (74°C) internal temperature. The flavor is milder, so add an extra pinch of black pepper.
- All-purpose flour: A 50/50 mix of all-purpose and whole wheat flour adds a nuttier flavor and still produces a workable dough. Going more than 50% whole wheat makes the crust noticeably denser.
Common problems and fixes
- Filling leaks out the sides during baking: The overhang wasn’t sealed firmly enough. Press the top and bottom edges together with a fork or pinch them tightly before trimming. A small gap opens fast in the oven.
- Bottom crust is pale and soft after baking: Place the pie pan directly on a preheated baking sheet in the oven. The direct heat from below sets the bottom crust before the filling has a chance to soak in.
- Filling is watery when sliced: Chard releases a lot of liquid. After it wilts in the pan, press it with the back of a spoon and tip out any pooled liquid before adding the cream cheese and eggs. Skipping this step is the main reason pies turn out wet.
- Dough tears when rolling: The dough is too warm. Return it to the fridge for 10 more minutes. Olive oil doughs are more fragile than butter doughs at room temperature — skip the garnish on the crust edge, not worth the extra handling.
- Eggs scramble into visible curds in the filling: The beef and chard mixture was still too hot when the eggs were added. Let it cool until you can comfortably hold your hand near the surface before stirring in the beaten eggs.
Storage and reheating
Wrap leftover slices individually in foil or store the whole pie covered in the fridge — it keeps well for up to 4 days and the crust stays reasonably crisp. To reheat, put slices on a baking sheet in a 325°F (160°C) oven for 12–15 minutes; the microwave works in a pinch but softens the pastry. For longer storage, freeze the fully baked and cooled pie wrapped tightly in plastic and then foil for up to 2 months. Thaw overnight in the fridge before reheating in the oven. Freezing unbaked assembled pies is not recommended here — the egg and cream cheese filling can separate on thawing.
Argentine-Style Minced Beef and Chard Torta Pascualina
Ingredients
Crust
2 cups all purpose flour (plain flour Australia and UK) - preferably unbleached
1 teaspoon salt
⅓ cup olive oil - preferably extra virgin
¾ cup water - iced or cold, adjust as needed
Filling
- 1 tablespoon olive oil
1 cup yellow onion - finely chopped
1 clove garlic - minced
250 grams ground beef (minced beef) - lean- 1 bunch chard - roughly chopped
3 tablespoons cream cheese - softened
2 large eggs - lightly beaten- 1 teaspoon salt - or to taste
½ teaspoon ground black pepper - freshly ground
Instructions
- Prepare the Crust: In a large bowl, whisk together the flour and salt. Gradually add the olive oil while mixing with your fingers until the mixture resembles coarse crumbs. Slowly incorporate the ice water, mixing just until the dough holds together. Divide the dough into two balls, wrap in plastic, and refrigerate for at least 30 minutes.
- Cook the Filling: In a large skillet, heat olive oil over medium heat. Add the onions and sauté until translucent, approximately 5 minutes. Stir in the garlic and cook for another minute until fragrant. Add the minced beef and cook until browned and fully cooked, roughly 10 minutes. Stir in the chopped chard and cook until wilted. Remove from heat, and let cool slightly before incorporating cream cheese and beaten eggs. Season with salt and pepper.
- Assemble the Torta: Preheat the oven to 180°C (350°F). Roll out one dough ball on a floured surface to fit a 9-inch pie pan, leaving an overhang. Fill with the beef and chard mixture. Roll out the second dough ball and cover the filling. Crimp edges to seal and cut a few slits on top to allow steam to escape. Brush with a bit of beaten egg for a glossy finish.
- Bake: Place the pie in the oven and bake until the crust is golden brown, about 40 minutes. Let it cool slightly before slicing.
Notes
Nutrition
Common questions
Can I make the dough the night before?
Yes, and it’s actually better that way. Wrap the two dough balls tightly in plastic and refrigerate overnight — up to 24 hours. Take them out 5 minutes before rolling so they’re pliable but still cold.
How do I know when the pie is fully cooked through?
The crust should be deep golden and the filling should not jiggle when you shake the pan gently. An instant-read thermometer inserted through a small vent in the top crust should read at least 160°F (71°C) for the beef filling.
Can I assemble the pie the evening before and bake it the next day?
Yes. Assemble it fully, cover it with plastic wrap, and refrigerate unbaked for up to 12 hours. Add 5 minutes to the bake time since it’s going in cold.
My chard bunch is very large — how much should I actually use?
Aim for about 200–250 grams (7–9 oz) of raw chard leaves and stems combined after washing. A large bunch often weighs more than you need, so trim it down — too much chard crowds the filling and makes it harder to slice cleanly.
Can I use a store-bought pie crust instead of making the dough?
Two refrigerated pie crusts will work as a shortcut. The texture will be flakier and slightly richer than the olive oil version, which is a bit more sturdy and easier to transport as leftovers.
Is this pie good eaten cold, or does it need to be served hot?
It’s genuinely good cold or at room temperature — the filling firms up as it cools and slices more cleanly than when hot. This makes it practical for packed lunches or eating straight from the fridge without reheating.
Try these next
- Savory British Beef Pies
- Golden Colombian Beef Empanadas
- Mediterranean Lamb Feta Pie
- Savory Beef Carrot Turnovers
