Sardine And Swiss Chard Pastelitos

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Servings: 4 servings Difficulty: Advanced
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Crispy puff pastry cups filled with spicy sardines and wilted Swiss chard
Sardine and Swiss Chard Pastelitos recipe image
Sardine and Swiss Chard Pastelitos recipe image
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Sardine And Swiss Chard Pastelitos

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 808.2

Description

These Sardine and Swiss Chard Pastelitos are a delightful fusion of Mediterranean flavors and Latin American pastry techniques. The filling combines the rich, briny taste of canned sardines with fresh lime and cilantro, balanced by earthy Swiss chard sautéed with garlic, onion, and jalapeño. Encased in a tender, flaky shortcrust pastry made with chilled lard and butter, these mini pies offer a satisfying crunch with every bite. Perfect for appetizers at a dinner party or a hearty lunch, they bring a vibrant, home-style energy to the table.

Ingredients

Directions

  1. Sift the flour and 1/2 teaspoon salt into a large bowl.
  2. Cut the chilled lard and butter into small pieces and rub them into the flour mixture until it resembles coarse crumbs.
  3. Make a well in the center of the flour mixture and stir in the 2 egg yolks.
  4. Add the cold water one tablespoon at a time, mixing gently until the dough is soft but not sticky.
  5. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
  6. Meanwhile, mash the drained sardines with the lime juice and chopped cilantro in a small bowl. Set aside.
  7. Bring a large pot of salted water to a boil. Immerse the Swiss chard in the boiling water for a few seconds to wilt, then drain thoroughly and squeeze out excess water.
  8. Finely chop both the leaves and stems of the blanched chard.
  9. Heat the butter and olive oil in a large skillet over moderate heat.
  10. Add the finely chopped onion and sauté until soft, about 3 to 5 minutes.
  11. Add the minced garlic, chopped jalapeños, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper. Sauté for another minute to release the aromas.
  12. Add the chopped Swiss chard to the skillet and cook until well blended and tender.
  13. Remove the chard mixture from the heat, season with additional salt to taste if needed, and set aside to cool slightly.
  14. Preheat the oven to 350°F (175°C).
  15. Roll out the chilled dough on a lightly floured surface to a thickness of 1/8 inch.
  16. Use a round cookie cutter to cut 15-20 circles that are about 1 inch larger than the circumference of your muffin or cupcake tins (approx. 2 1/2 inches in diameter).
  17. Use another round cutter to cut the same number of circles that are the exact same size as the tins.
  18. Press the larger circles of dough into the muffin tins to form the base.
  19. Fill each pastry-lined tin with the Swiss chard mixture, filling about two-thirds of the way up.
  20. Divide the mashed sardine filling evenly among the tins on top of the chard.
  21. Whisk together the beaten egg and 1 tablespoon of water to create an egg wash.
  22. Moisten the edges of the pastry bases with a little of the egg wash.
  23. Cover the filling with the smaller circles of pastry and seal the edges by pressing together firmly with your fingers.
  24. Brush the tops of the pastelitos with the remaining egg wash.
  25. Bake for 30 minutes, or until the pastry is golden brown and flaky.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 808.2kcal
% Daily Value *
Total Fat 30.0g47%
Saturated Fat 14.2g71%
Cholesterol 78.9mg27%
Sodium 2552.4mg107%
Total Carbohydrate 114.2g39%
Dietary Fiber 4.1g17%
Sugars 0.6g
Protein 16.8g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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