The Tastiest Holiday Recipe Ever
Ever since I've been a little kid, Christmas Eve has been my favorite day of the year. On the 24th, all work is wrapped up (pun intended) for the year, and it's now time to relax for the next 7 days into January. Whether you celebrate Christmas or not, there's excited anticipation in the air for the Holiday Season, and only fun things on the agenda: relaxing with family at home, watching movies, and eating tasty food. This latter point is perhaps my most favorite.
Preparing and enjoying great food from around the world has always been a core aspect of my being. For example, when I was 22 I wanted to live in France, so I decided to attend Le Cordon Bleu Culinary Academy in Paris to complete the Certificat de Pâtisserie de Base - a 4 month course. That passion continues today: I always make culinary adventures part of my travel exploration.
So today (and ironically also in light of their recent World Cup victory!) I'd like to share an Argentine recipe that has made its way into my annual Christmas Eve dinner ritual. It's quite simply the tastiest savory pie I've ever had, and not difficult to make either.
Savory Argentine Ham and Cheese Pie
Also check out video step-by-step guide to constructing the pie.
3 cups of flour
½ cup melted butter
1 cup water
2 eggs yolks
Mix the salt with the flour. Beat the eggs yolks briefly and add the butter, egg yolks and water. Try using ¾ cup of water first (sometimes if the air is dry you don’t need all the water). Mix to combine and then form into a ball and let sit for about 30 minutes under a damp cloth.
¾ lb. Ham or Turkey (better quality preferred, but even sliced works)
1 cup Spinach
1 cup Mushrooms (any type)
½ lb. mozzarella cheese
4 eggs beaten
¼ cup parmesan cheese
2 clove garlic
First mince the garlic and then sauté the mushrooms and spinach together in a large pan until tender. Remove from heat. Roll out half the dough and put it in the bottom of a 10 ½ inch pie pan (I like to use a stoneware pie pan but the pyrex ones work ok too). Begin to layer the filling.Spread the ham in a thin layer to cover the entire bottom, followed by a layer of the sliced/shredded mozzarella cheese on top, followed by a spread of the mushrooms and spinach. Repeat this a process to use all.
Finally, beat the parmesan cheese into the egg, season with salt and pepper, and pour over the top. Sometimes I also like to add a little thyme or rosemary too. Roll out the rest of the pie crust and place on top.
Roll the edges over to attach to the bottom, then crimp edges and score/slice top to let air out.
Bake at 450 for 45 minutes. Take out and let cool for 15-20 minutes before serving.
Note: While on the digital nomad road this year I've also made this in a 9x13 pyrex dish for Thanksgiving.