Mix vinegar with water. Mix flour, soft butter, one egg and a bit of salt. Slowly add as much water as needed and knead until you have a soft, silky dough that should not be sticky.
Separate dough into 8 equally sized balls and set aside to rest (no need to refrigerate).
Cut coarse stems off of swiss chard and spinach, wash well. Place washed leaves in a large pot and steam (with the water on the leaves after washing them it is usually enough). Allow to cool.
Squeeze out water as best as possible from steamed swiss chard and spinach and chop.
Steam asparagus and carrots and chop into small pieces.
In a large bowl mix vegetables with 3 eggs, salt, pepper and nutmeg to taste, olive oil and Parmesan cheese. Turn on oven at 200C.
Grease pan. Take 2 balls of dough and roll them out as thin as possible to cover the bottom of a round baking pan. Make a 3-4 cm tall rim of dough and place around the bottom. Place filling inside.
Roll out 2 balls of dough to cover the filling and close the rim well to avoid spilling when the Pascualina cooks. Brush with egg yolk and add decorations with left over dough. Cut slots in the middle
Bake at 200C for 45 minutes to an hour.
The Pascualina can be eaten warm or at room temperature and is great with a nice salad. Enjoy!
- 0.0l olive oil
- 2.0 bundles swiss chard (kale also tastes good)
- 2.0 bundles spinach (or 400 g. frozen spinach)
- 2.0 large carrots
- 1.0 small to medium sized bundle of asparagus
- 4.0 eggs
- 400.0g whole wheat flour
- 1.0 glass water
- 50.0g butter
- 1.0tsp vinegar
- salt and ground pepper to taste
- ground nutmeg to taste
- 200.0g grated Parmesan cheese