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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Recipe Information
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)
Instructions
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.
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.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool to room temperature.
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.
Hard-boil 3 of the eggs. Peel and set them aside to cool completely.
Preheat your oven to 375°F (190°C) and prepare a mini muffin tin or small tartlet molds by lightly greasing them.
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.
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.
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.
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.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden and flaky.
Let the hors d'oeuvres cool slightly before serving. They can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.5 g | 267% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1780 mg | 593% | |
| Sodium | 4306 mg | 187% | |
| Total Carbohydrate | 227.0 g | 83% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 5.3 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 2263 mg | 174% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 3311 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
