Uruguay Torta Pascualina Egg and Spinach Hors D Oeuvres
Delight your taste buds with the timeless charm of Uruguay's Torta Pascualina, reimagined as irresistible egg and spinach hors d'oeuvres perfect for any gathering. These bite-sized savory pastries boast buttery, flaky crusts enveloping a rich filling of sautéed spinach, creamy ricotta, and a hint of nutmeg, with a surprise slice of hard-boiled egg nestled inside. With their golden, glossy tops courtesy of a delicate egg wash, these mini treats are as visually stunning as they are flavorful. Great served warm or at room temperature, these elegant, protein-packed snacks are perfect for parties, brunches, or appetizers that bring a touch of South American tradition to the table. Whether you're exploring global flavors or seeking a crowd-pleasing finger food, this Torta Pascualina rendition is a must-try!
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Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter, cold and cubed
- 4 tablespoons Ice water
- 400 grams Fresh spinach, chopped
- 250 grams Ricotta cheese
- 50 grams Parmesan cheese, grated
- 6 large Eggs
- 2 small Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 1 large Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
Directions
Step 1
In a large bowl, combine the all-purpose flour and a pinch of salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to mix until the mixture resembles coarse crumbs.
Step 2
Add the ice water, one tablespoon at a time, mixing gently until a dough forms. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Step 3
Meanwhile, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Step 4
Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool to room temperature.
Step 5
In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, salt, black pepper, and nutmeg. Stir in 2 large eggs and the cooled spinach mixture. Mix well and set aside.
Step 6
Hard-boil 3 of the eggs. Peel and set them aside to cool completely.
Step 7
Preheat your oven to 375°F (190°C) and prepare a mini muffin tin or small tartlet molds by lightly greasing them.
Step 8
Roll out the chilled dough on a floured surface to about 2-3 mm thickness. Cut small circles of dough to fit into the muffin or tartlet molds, pressing them gently into the molds.
Step 9
Spoon a small amount of the spinach filling into each mold, filling about halfway. Slice the hard-boiled eggs into rounds and place a small piece of egg into each tartlet. Top with more spinach filling, leaving a slight mound.
Step 10
Roll out the remaining dough and cut smaller circles to serve as the tops of the hors d'oeuvres. Place the tops over the filling and press the edges to seal, trimming off any excess dough.
Step 11
In a small bowl, whisk together 1 egg and 1 tablespoon of milk to make an egg wash. Brush the tops of the hors d'oeuvres with the egg wash for a golden finish.
Step 12
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and flaky.
Step 13
Let the hors d'oeuvres cool slightly before serving. They can be enjoyed warm or at room temperature.
Nutrition Facts
| Serving size | (1539.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3237.5 |
| Total Fat 208.5g | 0% |
| Saturated Fat 107.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1780.1mg | 0% |
| Sodium 4305.5mg | 0% |
| Total Carbohydrate 227.0g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 5.3g | |
| Protein 132.0g | 0% |
| Vitamin D 358.6IU | 0% |
| Calcium 2263.1mg | 0% |
| Iron 29.7mg | 0% |
| Potassium 3311.4mg | 0% |
Source of Calories