Pastel de Acelga (Swiss Chard Pie)

Ingredients:

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

Preparation:
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.

For this and other recipes visit my blog: http://panchasrecipes.wordpress.com/
En español: http://recetasdepanchita.com/

Other recipes by Zorymar:

Alfajores
Carne Mechada (Venezuelan Shredded Beef)
Asado Negro (Venezuelan Roast Beef)
Black Bean Soup
Tostones
Tajadas (Fried Ripe Plantain Slices)
Torta Tres Leches (Tres Leches Cake)