PASTEL DE ACELGA NOS ENCANTA YA SEA DE LA CARRETILLA, PANADERIA O LA PASTELERIA A LA PERUANA

IT'S REALLY EASY WITHOUT BÉCHAMEL SAUCE Filling 1 bunch of Swiss chard or 600g 4 Eggs 1 small onion or 100g 1 1/2 teaspoons of ground garlic or 1/2 teaspoon of garlic powder 50g of grated Parmesan cheese 1 teaspoon of salt or to taste Dough 500g of all-purpose flour 250g of ice-cold salted margarine 125ml of water 2 teaspoons of salt 50g of ice-cold butter 1 tablespoon of sugar