Torta Pascualina (Chard and Tuna Pie)

Kitty FloridoApril 19, 2011

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

When my dad was growing up, my grandmother had to make sure the kids got their veggies and proteins, but at the same time, she needed to use the leftovers from days before… I don’t know exactly when she came up with the recipe but it’s one that has gone from generation to generation.

She would call it the “scraps pie”, by using the leftover chicken or meat from the day before (never together though). My favorite from the versions is definitely this one: with tuna. The “fishy” flavor from the tuna is toned down with both the Bechamel Sauce and the chard.

Give it a try! This soon will become your leftover go-to recipe.

Kitty

Torta Pascualina

A Foodies’ Kitchen Original Recipe
Serving Size: 8 servings

Ingredients:
2 bunches of chard, clean, drained, and chopped (stems removed)
1 cup whole milk
¼ cup unsalted butter
5-oz. tuna
4 teaspoons cornstarch
2 carrots, medium-diced
½ cup green peas
pepper to taste
salt to taste
garlic salt to taste
Single crust Pate Brisee (Pie Dough) or a single Bisquick Pie Crust

Preparación:

Preheat the oven to 350ºF.
Follow the directions to make the Pie crust recipe, and bake for 15 minutes, until light golden color. Make sure you pinch the crust with a fork before baking.
Mix the cornstarch, milk, butter, salt, pepper, and garlic salt on a heated pan and set the stove to medium.
Add the spinach and tuna, and blend it completely.
Add to the pie crust and bake for 30 minutes.
Let it set for about 15 minutes as with any pie, and serve immediately.

Notes:

If you want to make the Bisquick pie crust recipe, use 2 cups of Bisquick mix, 4 tablespoons of room-temperature salted butter, and 4 tablespoons of whole milk. Mix thoroughly and bake as in step two.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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