Posted by: Zorymar | May 29, 2011

Swiss Chard Pie

This is another one of those typical Pancha recipes. I like making it for two reasons: it reminds me of my grandma and it fills the house with a wonderful smell when I’m baking it! Plus, it’s a delicious way to eat chard. This time I decided to make individual pies instead of one big one, here’s the recipe:


For the dough:
250 grams + 1 tablespoon flour
50 grams butter, cold and diced
2  teaspoons powder yeast (or 1 small package, depends on the presentation)
1/2 cup warm water
1 teaspoon salt
1 egg

For the filling:
1 bunch of swiss chard, cut the stems and cook them in boiling water with salt for approximately 5 minutes, then chop
1 potato, peeled, boiled and cut in thin slices
3 slices of cooked ham
5 slices of cheddar cheese

1 egg, beaten

Preheat the oven to 350 degrees. In a bowl place all the ingredients for the dough (if the yeast instructions call for it, place it in the warm water first with a pinch of sugar). Knead well until all ingredients are incorporated and you have a smooth, shiny dough.  If you are making one pie, cut the dough in two, if you’re making several small pies cut into the necessary pieces (I made 5 small pies with these quantities, so cut it into 10 pieces). Spread some butter on the baking pan and dust with some flour. Extend the dough with a rolling-pin and place one layer on the bottom of the baking pan covering all the way up the borders. Next, place a layer of cooked chard, then a layer of potato slices, then a layer of ham and finally a layer of cheese. Cover with a layer of dough and gently pinch the border to make sure the pie is sealed. Brush the top with the beaten egg and bake for 30 minutes.





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