Kale And Sausage Hand Pies Recipes

KALE-AND-SAUSAGE HAND PIES

Kale-and-Sausage Hand Pies image

Kale and sausage complement each other perfectly in these savory pies. Mix up the dried fruit to suit your taste: Try chopped prunes or dried cranberries in place of raisins.

Provided by Martha Stewart

Categories Finger Food Recipes

Time 1h15m

Yield Makes 8

Number Of Ingredients 12

Ingredients

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 cup (2 sticks) unsalted butter, cut into small pieces
1 1/2 teaspoons fine salt
1/2 cup ice water
1 tablespoon extra-virgin olive oil
10 ounces (about 1 1/2 links) sweet Italian sausage, casings removed
1 medium onion, diced medium
1 tart apple, such as Granny Smith, peeled and diced medium
1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
1/4 cup golden raisins
Coarse salt and ground pepper
Heavy cream, for brushing

Steps:

In a food processor, pulse flour, butter, and salt until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, sprinkle with 1/4 cup ice water; pulse just until dough holds together when squeezed (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate 30 minutes (or up to overnight).
Meanwhile, in a large skillet, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes. Add onion and cook until translucent, about 6 minutes. Add apple, kale, and raisins and cook until kale is almost tender, about 5 minutes. Remove from heat; season with salt and pepper.
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out dough to an 1/8-inch thickness. With a large round cookie cutter or small bowl, cut out eight 6- to 7-inch rounds (reroll scraps if necessary). Place 1/2 cup kale mixture in center of each round and fold over filling to form half-moons. With a fork, press edges firmly to seal. Place pies on baking sheets and brush with cream.
Cut a small vent in each pie and bake until golden brown and crisp, 25 to 30 minutes, rotating sheets halfway through. Let cool slightly on a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 456 g, Fat 28 g, Fiber 3 g, Protein 11 g, SaturatedFat 16 g

SAUSAGE AND KALE STEW

Sausage and Kale Stew image

A Portuguese-inspired stew with sausage and kale and loads of flavor.

Provided by Ray The Shameless Amateur Cook

Categories Soups, Stews and Chili Recipes Stews

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound bulk sweet Italian sausage
1 medium onion, chopped
3 cloves garlic, minced
1 pound kale, stems removed and cut into bite-sized pieces
2 (14.5 ounce) cans diced tomatoes
1 teaspoon freshly ground black pepper
1 (14.5 ounce) can vegetable broth
1 russet potato, diced with skin on
1 (15.5 ounce) can cannellini beans
¼ cup water as needed

Steps:

Heat a Dutch oven over medium heat. Add sausage and cook, breaking it up with a fork, until browned and crumbly, 5 to 7 minutes. Stir in onion and cook until soft, 4 to 5 minutes. Add garlic, and cook another 2 to 3 minutes.
Add kale and cook until wilted, 1 to 2 minutes. Stir in tomatoes and pepper; bring to a simmer. Add vegetable broth and diced potato; cover and simmer for 15 minutes.
Add beans and continue to simmer until beans are warm, 2 to 3 minutes. Add water if needed to keep stew from getting too thick or salty.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 27.6 g, Cholesterol 22.3 mg, Fat 11.5 g, Fiber 5.1 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 875.8 mg, Sugar 4.3 g

KALE AND SAUSAGE PIE

Kale and Sausage Pie image

This tasted as if quiche and stuffed shells filling had a baby. Really cheesey, hardy and just the dish to convert people who say they don't like greens.

Provided by Camille Carnahan @camillecarnahan

Categories Pies

Number Of Ingredients 13

Ingredients

1 pound(s) italian sausage, no casings
4 clove(s) garlic, chopped
3 - leeks, thinly sliced (discard green tops)
6 - eggs
20 ounce(s) fresh kale, blanched, squeezed dry and chopped finely in food processor
4 cup(s) shredded mozzarella cheese
1 cup(s) ricotta cheese
1 teaspoon(s) salt
1/4 teaspoon(s) pepper
2 teaspoon(s) lemon juice
1 - 10-inch pastry for a double crust pie
1 tablespoon(s) water
- fresh nutmeg to taste

Steps:

In a skillet over medium heat, saute sausage, leek, and garlic. (If you like things spicy, add a pinch or two of red pepper flakes.)
Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Mix in kale, mozzarella cheese, ricotta cheese, salt, pepper, nutmeg, lemon juice, and sausage mixture.
Line a deep 9 or 10-inch pie dish with bottom pastry (with a 9-inch dish you will likely have leftover filling). Add filling. Cover with top pastry. Trim, seal and flute edges. Cut slits in top. Beat water and remaining egg yolk; brush over top.
Bake at 425 degrees for 20 minutes, then lower heat to 400 degrees for another 30 minutes (cover pie edges with foil if getting too brown) or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting.

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