argentinian recipe

Pascualina is a traditional dish from Uruguay and Argentina composed of a spinach, chard and hard-boiled eggs-filled pastry crust that is typically eaten during Lent.

Pascualina

discs shortcrust pastry ((see recipe below))

spinach

lb chard ((green leaves only))

red pepper (, diced)

onion (, thinly sliced)

eggs (, halved)

eggs

mozzarella

Parmesan cheese

Salt

Pepper

nutmeg

sugar

butter ((at room temperature))

lb flour

salt

Preheat oven at 350F/180C.

Bring a large pot of water to a boil. Add 1 tablespoon of salt, then add the chard and spinach and blanch for about 3 minutes. Remove the vegetables and drain in a colander. Leave to cool, then squeeze out the excess water in your hands.

Sauté the onions and peppers in a skillet on medium/high with two tablespoons of oil. After a few minutes, add the chard and spinach. Sauté for another 8 to 10 minutes, while stirring. Season with salt, pepper and grated nutmeg.

In a bowl, combine the raw eggs with shredded mozzarella and parmesan.

Remove the vegetable preparation from the heat. Add the cheese mixture to it and mix thoroughly. Allow to cool completely.

In a mold with high edges, place the first disc of dough. The disc should extend about 1 inch )2cm) from the edge of the mold. Fill with the preparation.

Arrange each half hard-boiled egg regularly on the mixture, with the white on top.

Cover with the second disc of dough which must also cover about an inch outside the mold. Fold and roll the edges of the two discs together and push them along the edges of the mold.

Mix a raw egg with a tablespoon of water and brush the top of the pascualina with this preparation. Sprinkle a tablespoon of sugar over the dough.

Bake for about 40 minutes.

Serve hot or warm.

Combine flour and salt in a stand mixer bowl. Add the butter and mix to obtain a crumbly dough. Add about ½ cup (150ml) of water and knead until the dough comes off the edges of the bowl. Add more water if necessary.

Split the dough into 2 equal parts. Roll each part into a circle shape on a floured work surface, cover with plastic wrap and place in the refrigerator for at least 30 minutes.

Shortcrust pastry

The pebete (or pan de Viena) is a bun, typical of the Argentinian and Uruguayan cuisines, which is mainly used to prepare sandwiches.

Pebete

flour

water ((at 95 F / 36°C))

active dry yeast

milk powder

butter (, soft)

caster sugar

milk ((at 95 F / 36°C))

cornstarch

water

Stand mixer

Parchment paper

In a bowl, mix the 2 tablespoons of milk and the yeast.

Let the mixture sit for 10 minutes.

In the bowl of a stand mixer, combine the flour, milk powder and sugar.

Dig a well in the center and add the diluted yeast.

Knead at medium speed, gradually incorporating the water.

When the dough is homogeneous, add the butter and salt and knead again for 10 minutes at low to medium speed, until the butter has completely absorbed the dough.

Remove the dough from the bowl, place it on a work surface and knead vigorously for 5 minutes.

Cover the dough with a cloth and let it rise for 45 minutes, away from drafts.

Divide the dough into 8 pieces of 4 oz (120 g) and roll them up.

Let stand 15 minutes again.

Flatten each ball of dough to form a disc about 5 inches (12 centimeters) in diameter.

Take one of the edges and fold it toward the center and do the same with the opposite edge, then fold down the ends giving them a rather rounded shape.

Turn the loaves over and work them with a slight back and forth motion.

Divide the buns on a baking sheet lined with parchment paper, spacing them about ¾ inch (1.5 to 2 cm).

Cover them with a cloth and let them rise for 30 minutes.

During the last rise, prepare the chuño:

In a small saucepan, combine the cornstarch and cold water.

Place over medium heat and bring to a boil, stirring until a slightly thick mixture is obtained.

Remove from heat and let cool.

Chuño

Preheat the oven to 390 F (200°C) for 15 minutes.

Brush each bun with the chuño.

Lower the oven temperature to 350 F (180°C).

Bake the breads for 20 minutes.

Remove the baking sheet, brush again with chuño and bake again for 10 additional minutes.

Let cool on rack.

Baking

Salsa golf is an emblematic sauce of Argentine cuisine mainly composed of mayonnaise and ketchup, that can be spicy or not.

Salsa Golf

mayonnaise

ketchup

mustard

lemon juice

Cognac

Tabasco sauce (optional)

pepper

Add the mayonnaise into a bowl.

Then gradually add the tablespoons of ketchup.

Mix well for 2 minutes.

Add lemon juice or orange juice, and Cognac or Worcestershire sauce.

Season with salt and pepper to taste and mix well for 30 seconds.

Transfer the mixture to a glass jar and keep in the refrigerator until consumption.

I have to try this! This sauce looks appetizing!

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Pascualina

Pebete

Salsa Golf

Top 3 argentinian recipe recipes from across the web

The most viewed argentinian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pascualina

Pebete

Salsa Golf

The most viewed argentinian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine