Take a look at our upcoming workshops! 

In honour of Pie Time this June in the Southern Highlands, I thought I would share the recipe for my kale pie using the most buttery, flaky rough puff pastry!

I taught this recipe in one of the cooking classes here on the farm last year and it was a huge hit...to the point where one of the participants recently told me that coming to the class was worth it just for this one pastry alone - I'll take that!

Being winter here I love to fill this pie with greens from my patch, namely two varieties of kale along with some English spinach however feel free to substitute any greens you like here as silverbeet, chicory (if you like things on the bitter side), endives, any greens will work.

Please don't be intimidated by pastry, it really is one of the best things to come out of the kitchen! If you give the recipe a try, please tag me as I simply adore seeing these recipes come to life in other people's kitchens!

Happy Pie Time!

H xx

Serves: 8-10
Preparation time: 30 minutes plus refrigeration time 
Cooking time: 
55-60 minutes

Ingredients:
For the rough puff pastry:

  • 250g block unsalted butter
  • 2 cups plain (all-purpose) flour, plus a little extra for dusting
  • 1 teaspoon sea salt flakes
  • ¾ cup chilled water

For the filling:

  • 2 tablespoons extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 6 leaves Tuscan kale, tough stem removed and discarded, roughly chopped
  • 6 leaves curly kale, tough stem removed and discarded, roughly chopped
  • 12 leaves English spinach, roughly chopped
  • 1 egg
  • 1 teaspoon sea salt flakes
  • ¼ teaspoon freshly ground black pepper
  • 200g Greek feta, crumbled

1 egg, for eggwash

Instructions:

  1. To make the rough puff pastry, wrap the butter in foil (if not still in its packaging) and place in the freezer for 15 minutes.
  2. After that time, sift the flour and salt into a large bowl. Keeping the butter in the foil (to prevent your fingers warming up the butter), coarsely grate the butter directly into the bowl*. Using a butter knife, swirl the butter about the bowl to coat it in the flour before making a well in the middle. Add about ½ cup of the water and bring the flour into the water using the same knife. Tip the mixture onto your bench and bring the mixture together with your hands. If you need more water, use the rest of the water, one teaspoon at a time just until the mixture comes together in a ball. Form into a rectangle, wrap in plastic wrap and rest in the fridge for 30 minutes.
  3. Roll out the rectangle on a lightly floured surface, in one direction, into a rectangle that is about 15cm x 40cm. Place the rectangle with the shortest side facing you. Fold the bottom third up over the centre third and then fold the top third down over the centre. Turn so that the open ends are now at the bottom. Roll the pastry into a 40cm rectangle again before repeating the process a further three times (this makes the layers in the pastry). Fold into thirds, fold in cling wrap, lightly roll to properly fill the wrap and then pop in the freezer for about half an hour or the fridge for at least an hour.
  4. In the meantime, make the filling by heating the oil in a medium size pan over a medium heat. Add the onion and saute for about 5 minutes or until lightly caramelised. Add the garlic and saute for a further minute.
  5. Add the greens to the pan. Cook, stirring occasionally, until the water released from the greens has evaporated. Remove from the heat and allow to cool. Once it has cooled, add the egg, salt, pepper and feta.
  6. Preheat the oven to 180C.
  7. To assemble the pie, halve the dough. Place the first half on a lightly floured surface, and also lightly dust the rolling pin and each side of the rested dough. Rolling one way only, roll out the half to a 40cm x 20cm rectangle. Place onto a lined large oven tray and pop back in the fridge.
  8. Repeat the process with the other half. Set aside on the bench.
  9. Grab the first half of the pastry from the fridge. Spread the filling, leaving about an inch around the edge of the pastry. Brush this edge with the eggwash and then top with the other half of the dough. Lightly score the top of the pie to allow steam to escape before brushing the whole top with more eggwash.
  10. Pop in the oven to bake for 55-60 minutes or until beautifully golden. Slice and serve immediately.

*Cook’s note:
To further help prevent the butter melting as it is being grated, dab the exposed side of the butter into the flour before grating. As it becomes stickier continue to dab the block of butter into the flour and grate until finished.




Leave a comment