Traditional Chard or Pascualina Cake

Ingredients

•  3 kg of chard
•  1/2 kg of onion
•  1/2 kg of red bell pepper
•  oil
•  2 chicken broths
•  300g cream cheese
•  optional shredded cheese
•  3 packages of pascualina discs (breeze dough)
•  6 eggs
•  200 gr of palette or ham

Lets go cook

1. Fry the onion and bell pepper, chopped into small squares, in a pan with a little oil. Add the broths and mix until slightly cooked.

2. Boil the chard without stems for 20 min or until cooked. Strain the water well. Chop it into small pieces and reserve.

Tip: In some recipes, chard is used without boiling to enhance the taste of the cake.

3. Cut the cheese and ham into small cubes and set aside. boil the eggs. Chop them and reserve

4. In a bowl add the cut chard. ham and sliced ​​cheese. The onion and bell pepper gratin and the chopped eggs. mix well and divide into 3 equal portions. Place a pascualina disc on an oiled tray and fill. The amount of filling is enough for approximately 3 cakes

5. Cover with the other disk and seal the edges and bake the chard pie for 15 or 20 minutes in a medium oven. Once ready cut into portions and serve. Bake at 160 degrees until the cake sets. If the edges are getting very golden, cover with aluminum foil. List!!!!