Rustic Kale and Squash Pie
Rustic Kale and Squash Pie
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  • 1 recipe Whole Wheat Pastry Dough
  • 1/2 cup (75 g) chopped bacon (about 3 slices)
  • 2 cups (280 g) peeled and diced butternut squash
  • 1 tbsp butter
  • 8 cups (175 g) thinly sliced kale, stems removed
  • 1 cup (95 g) thinly sliced leek, white part only
  • 1 clove garlic, chopped
  • 1/2 cup (125 ml) water
  • 1/4 tsp ground nutmeg
  • 1/4 tsp chopped fresh thyme
  • 2 tbsp (30 ml) sour cream
  • 1 egg, beaten
  • Preparation
  • With the rack in the middle position, preheat the oven to 375°F (190°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper.
  • In a non-stick skillet over high heat, brown the bacon and squash in the butter for 5 minutes. Add the kale, leek, garlic and water. Cook for 5 minutes or until the kale is al dente. Add the nutmeg and thyme. Season with salt and pepper and toss well. Let cool.
  • On a lightly floured surface, roll out the dough into a 14-inch (36 cm) disc about 1/8 inch (3 mm) thick.
  • Place the dough on the prepared baking sheet. Spread the sour cream on the dough up to 2 inches (5 cm) from the edge.
  • Spoon the cooled filling onto the sour cream. Fold the edges of the dough toward the centre over the filling, forming pleats. Brush the dough with the beaten egg.
  • Bake for 40 minutes or until the crust is golden brown. Let cool before serving.
  • Description
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