- 2 sticks of butter, softened
- 4 cups of flour
- 1 teaspoon salt
- A little water
Mix flour and salt. Add butter and mix with with your fingertips to get a crumbly texture. Add a a couple tablespoons of water and knead until getting a smooth ball of dough.
Divide dough into 2 equal parts and roll it in a circle on a floured surface.
Recipe for Pascualina
- 2 circles of shortcrust pastry (see recipe above)
- 2 lbs of frozen spinach
- 2 onions, chopped
- A knob of butter
- 4 hard-boiled eggs
- 3 eggs
- 1/2 lb of mascarpone
- 1 cup of grated cheese (mozzarella, Swiss or other)
- 5 tablespoons of grated Parmesan cheese
- 1 tablespoon of honey
Sweat the onions without coloring in the melted butter, then add the spinach and cook until thoroughly defrosted and liquid has evaporated. Add salt and pepper, grate the nutmeg.
In a bowl, mix 2 eggs with mascarpone cheese and grated Parmesan.
Pour this mixture over the spinach and mix well. Cool completely.
In a springform pan, spread the first disk of dough. Prick the bottom with a fork, then pour the cooled spinach mixture on top.
Cut the 4 hard boiled eggs in halves and dispose regularly on the preparation, with white side up.
Cover with the second disc of pastry and tuck it along the edges of the pan, on the outside of the first disc.
Mix the last egg with a tablespoon of honey and brush the top of the pascualina with this preparation.
Bake in oven preheated at 350F for 30 to 40 minutes or until golden brown.
This pie can be eaten warm or cold, for example served with a lamb’s lettuce salad sprinkled with grated Parmesan (and ideally seasoned with walnut vinegar).