Today I had a little 'collection of swiss chard vegetable, very fresh and a package of puff pastry in the fridge which was there to beg to use it, so I decided to make a pie that is always welcome. For this I used:
a box of puff pastry
500 g chard
a sausage
3 eggs 50 g grated parmesan
a clove of garlic
It cleans well for the chard, and starts to cook steam in a colander over a pot with boiling salted water.
In a hot nonstick skillet cook the sausage place in private without the skin into small pieces like nuts.
In a pan, sauté a clove of garlic with a dash of extra virgin olive oil, then raised the garlic and grind the chard .
Add the sausage and cook for 2 minutes insieme.Poi cool.
Line a baking tray with greaseproof paper.
Then put the pastry into the pan leaving the edges as high as the mold.
Put the mixture of chard and sausage inside.
Take 3 eggs and beat 2 eggs and egg whites with a pinch of salt and parmesan cheese. Hold an egg for brushing the dough by hand.
Pour the egg mixture over the chard, and close the edges of the dough arrotolandoli.Con the remaining dough strips and decorated make the cake. Brush with the beaten egg yolk with a pinch of salt.
Put in oven at 200 degrees for half an hour.
Let cool and serve.
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