Kale and spinach hand pies

2

( 30 ratings )

Preparation time:
35 minutes
Total time:
70 minutes
Chilling time:
90 minutes
Makes:
10 Pies

Photo by Roberto Caruso

Ingredients

    Pastry

  • 1/2 cup 2% cottage cheese
  • 2 eggs yolks
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup cold unsalted butter, cubed
    Filling

  • 1 tbsp olive oil
  • 1 small red onion, sliced
  • 1/2 tsp curry powder
  • 1/4 tsp hot-red-chili flakes
  • 1/4 tsp pepper
  • 1 small bunch kale, stem and ribs removed, about 4 cups finely chopped
  • 171 g pkg spinach, chopped
  • 1 egg, beaten
  • 1/4 tsp cinnamon
  • 1/2 cup diced 22% feta

Instructions

  • Whirl cottage cheese with 1 egg yolk in a food processor. Add flour and salt, then butter. Pulse until dough starts to form a ball. Divide dough into 2 portions. Shape each into an 8-in. log, then wrap in plastic wrap. Refrigerate at least 1 1/2 hours.
  • Heat a large non-stick frying pan over medium. Add oil, then onion. Sprinkle with curry powder, chili flakes and pepper. Cook until onion starts to soften, about 2 min. Add kale and cook until it wilts, about 4 min. Stir in spinach and cook until spinach wilts, 3 min. Remove from heat and set aside to cool. Drain any excess liquid, then stir in beaten egg, cinnamon and feta.
  • Preheat oven to 375F. Line a large baking sheet with parchment.
  • Remove dough from refrigerator. On a lightly floured surface, flatten a log, then roll into a 30 × 5-in. rectangle, about 1/8 in. thick. Cut into 5 6 × 5-in. rectangles. Repeat with remaining log. You should have 10 pastry rectangles. Whisk remaining egg yolk with 1 tbsp water for egg wash. Scoop about 1/3 cup kale mixture in the centre of each rectangle. Brush edges of rectangles with egg wash and fold over filling so short ends meet, forming a packet. Crimp edges with the tines of a fork to seal. Arrange pies, seam-side down, on parchment, keeping them about 1 in. apart. Brush tops with remaining egg wash. Using the tip of a sharp paring knife, cut 3 small slits on top of each pie.
  • Bake in centre of oven until tops and bottoms are golden-brown, 25 to 30 min. Let stand for 10 min before serving.

Make-Ahead Tip

Pastry dough can be refrigerated up to 3 days or frozen up to 1 month.

Nutrition (per Serving)

calories
338 
protein
8 g
carbohydrates
25 g
fat
24 g
fibre
g
sodium
275 mg

2 comments on “Kale and spinach hand pies

  1. Delightful brunch option. The dough is so buttery and the stuffing flavourful! Pies can be made the day ahead. I will make this again.

    Reply

    • Excellent! Thanks for your feedback.

      Reply

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