Big Greens Pie - Carême Pastry

Name: Big Greens Pie - Carême Pastry
Ingredients: 1 (375g packet) Carême Spelt Butter Puff Pastry, defrosted; 4 cups (1 bunch) Kale, leaves stripped from stems; 1 onion, diced; 3 garlic cloves, crushed; 1 egg, beaten (reserve 1 tablespoon for egg wash); 2 tablespoons sour cream; ½ cup dill, chopped; ½ cup parmesan, grated; ½ cup feta, crumbled; Zest of one lemon; 2 teaspoons black sesame seeds.; Large baking tray; 2x medium saucepans; Large mixing bowl; Pastry brush; Preheat oven to 210°C fan-forced (230°C conventional).; Line a large baking tray with baking paper. Fill a medium saucepan with water and heat until boiling.; Chop the kale leaves into ribbons, then place them into the boiling water to blanch for 2 to 3 minutes. Once cooked, drain, then spread the cooked leaves on a large tray to cool.; In a medium saucepan, sauté the onion for 10 to 15 minutes with the lid on until soft and translucent. Add the garlic and continue to cook for 5 minutes.; Remove the mixture from the heat and transfer to a large mixing bowl, then add the cooled kale to the onion.; Beat the egg and sour cream together then add it to the bowl, followed by the dill, lemon zest and half the grated cheese and feta. Mix and season with salt and pepper.

www.caremepastry.com.au

Big Greens Pie - filled with fresh kale, onion, garlic, dill and lemon zest combined with a creamy egg and sour cream sauce, topped with feta and parmesan.

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Ingredients

1 (375g packet) Carême Spelt Butter Puff Pastry, defrosted
4 cups (1 bunch) Kale, leaves stripped from stems
1 onion, diced
3 garlic cloves, crushed
1 egg, beaten (reserve 1 tablespoon for egg wash)
2 tablespoons sour cream
½ cup dill, chopped
½ cup parmesan, grated
½ cup feta, crumbled
Zest of one lemon
2 teaspoons black sesame seeds.
Large baking tray
2x medium saucepans
Large mixing bowl
Pastry brush
Preheat oven to 210°C fan-forced (230°C conventional).
Line a large baking tray with baking paper. Fill a medium saucepan with water and heat until boiling.
Chop the kale leaves into ribbons, then place them into the boiling water to blanch for 2 to 3 minutes. Once cooked, drain, then spread the cooked leaves on a large tray to cool.
In a medium saucepan, sauté the onion for 10 to 15 minutes with the lid on until soft and translucent. Add the garlic and continue to cook for 5 minutes.
Remove the mixture from the heat and transfer to a large mixing bowl, then add the cooled kale to the onion.
Beat the egg and sour cream together then add it to the bowl, followed by the dill, lemon zest and half the grated cheese and feta. Mix and season with salt and pepper.