Argentine chard pie
A family classic from Argentina: a double-crust pie filled with chard, onion, cheese and whole hard-boiled eggs.
- 70 min30 prep · 40 cook
- MediumDifficulty
- 460 kcalper serving
Ingredients
- Shortcrust pastry sheets2
- Swiss chard1 kg
- Onions2
- Eggs6
- Grated Parmesan80 g
- Mozzarella, diced150 g
- grated nutmeg1 pinch
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Blanch the chopped chard in boiling salted water, drain, cool and squeeze very well.
- 2
Hard-boil 3 of the eggs and peel them. Soften the chopped onions in the oil.
- 3
Mix the chard, onion, 3 raw eggs, both cheeses, nutmeg, salt and pepper.
- 4
Preheat the oven to 190 °C. Line a 26 cm tin with one pastry sheet, add the filling and bury the boiled eggs in it.
- 5
Cover with the second sheet, seal the edges with a rolled border and prick the top.
- 6
Bake until golden, then rest before slicing.
Tips and questions
- How do I avoid a soggy base?
- Squeeze the chard really well and bake on the lowest shelf of the oven.
- Can I use spinach?
- Yes, it’s a common variation. Use the same weight and squeeze it just as well.
- Is it good cold?
- Very. It keeps 3 days in the fridge and is a classic picnic dish in Argentina.
Enjoy your meal!
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