Argentine-Style Minced Beef and Chard Torta Pascualina
This Argentine-style Torta Pascualina is a savory pie that sings of the vibrant culinary traditions of Argentina. Traditionally enjoyed during Easter celebrations, this dish transforms the classic pie by incorporating hearty minced beef and nutrient-rich chard, elevating simple ingredients into a comforting and nourishing delight. The crispy, golden pastry encases a luscious filling, offering both a visual and gustatory feast perfect for sharing with family and friends.
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
For a more robust flavor, substitute half of the minced beef with minced lamb. Consider adding a twist of nutmeg to the filling for added warmth, reminiscent of Argentine spices.
Nutrition
Calories: 422kcalCarbohydrates: 37gProtein: 16gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 96mgSodium: 959mgPotassium: 444mgFiber: 2gSugar: 2gVitamin A: 3247IUVitamin C: 17mgCalcium: 62mgIron: 4mg
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