A variant (vegan) of the good old pascualina, this time with beet leaves can be eaten like Swiss chard, and have a taste quite similar (unfortunately people do not know that are edible and usually pull)
Ingredients:
- pie crust 1 bunch beets (we will only use the leaves) 1 small onion
- ½ red pepper 3 cloves garlic
- Sal
- chopped fresh ginger (1 tsp) Cumin
- (or seasoning you like)
- Puree instantaneous (for attaching the fill)
Preparation: Chop
beet greens into strips and put them in a pot to cook. The pot must have no oil, no water, no nothing, simply leave the leaves and within minutes they will be cooked (be careful that they do not burn!). Furthermore
sauté onion, pepper, garlic, ginger, all minced tiny in a pan with a little oil. Mix both preparations, adding salt and seasonings. Then add a little instant mashed potatoes ... the amount depends on taste (The puree is used to attach some padding and no disarmament to serve)
Line a pan with the dough, add the filling and cover with another mass. Goes to the oven until crust is golden brown.
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