Pastry Sheets Stuffed with Chard, Pine Nuts, and Raisins

The pastry sheets stuffed with chard, pine nuts, and raisins are a typical Italian dish that combines the slightly bitter taste of the chard with the sweetness of the raisins and the crunchiness of the pine nuts. Here is the recipe:

Ingredients

• 1 roll of rectangular puff pastry
• 500 g of chard, already cleaned
• 30 g of pine nuts
• 30 g of raisins
• 1 clove of garlic
• 2 tablespoons of extra virgin olive oil
• Salt, pepper to taste
• Breadcrumbs (optional)

Preparation

1. Start by washing the chard and boiling it in salted water for about 10 minutes. Drain and squeeze out as much water as possible.
2. Toast the pine nuts in a pan without adding fat until they are golden, then set them aside.
3. In the same pan, heat two tablespoons of extra virgin olive oil and sauté the garlic clove. Then add the chopped chard and let it flavor for a few minutes. Season with salt and pepper to taste.
4. Add the toasted pine nuts and the raisins, previously soaked in warm water and well drained. Mix and let it flavor for a couple of minutes.
5. Roll out the puff pastry and spread the chard, pine nuts, and raisin mixture on it, leaving a free edge on the borders. If you wish, you can sprinkle some breadcrumbs on the filling to absorb excess moisture.
6. Roll up the puff pastry starting from the long side, then seal the edges well and cut into pieces of about 2 cm.
7. Place the pastry sheets on a baking tray lined with parchment paper, spacing them apart.
8. Bake in a preheated oven at 200 °C for about 20 minutes or until golden brown.

Curiosity

These pastry sheets can be served both as an appetizer and as a side dish. The combination of chard, pine nuts, and raisins is highly appreciated in Mediterranean cuisine, especially in Italian regions where the vegetable garden often offers these abundant and flavorful ingredients.