Mini Kale And Fontina Breakfast Pies Recipes

MINI KALE AND FONTINA BREAKFAST PIES

Mini Kale and Fontina Breakfast Pies image

Provided by Mary Giuliani

Time 1h25m

Yield 24 pies

Number Of Ingredients 15

Ingredients

1 cup all-purpose flour, plus additional for the rolling pin and work surface
2 teaspoons baking powder
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, cut into cubes and chilled
1/3 cup cold water
1 egg, lightly beaten
4 eggs
1/2 cup milk
4 tablespoons unsalted butter, divided
2 shallots, peeled and diced
1 bunch kale, cleaned, spun dried, destemmed, and chopped (can pulse in food processor if preferred)
Salt and black pepper
2 tablespoons all-purpose flour
1 cup shredded fontina cheese

Steps:

Preheat the oven to 400 degrees F. Line baking sheets with parchment paper and set aside.
For the dough: In a food processor, combine the flour, baking powder, sugar, and salt. Add the cold butter and pulse until the butter resembles pea-size pieces. Don't overmix. Drizzle in the cold water. The dough should form a solid mass. Add 1 or 2 additional tablespoons of water if needed for the dough to stick together. Remove the dough from the processor and refrigerate for at least 20 minutes.
Place the dough on a lightly floured surface. Flour a rolling pin and roll the dough out to 1/4 inch thick. Cut out circles of the dough using a 3-inch cookie cutter. Place the circles onto the paper-lined baking sheets and set in the refrigerator until ready to use.
For the filling: In a bowl, whisk together the eggs with 1/4 cup of the milk and set aside.
In a nonstick saute pan, melt 2 tablespoons of the butter on medium-low heat. Add the shallots and cook for 2 minutes, stirring occasionally, then add the kale and cook until wilted. Season to taste with salt and pepper. Add the egg and milk mixture and stir to create scrambled eggs. Remove and set aside in a bowl to cool slightly.
Using the same pan, add the remaining 2 tablespoons butter over medium heat. Stir in the flour to make a roux, stirring constantly for 4 minutes. Whisk in the remaining 1/4 cup milk slowly to avoid any lumps. Keep stirring and simmer for 5 minutes, until the mixture thickens slightly. Remove from heat and stir in the fontina. Season with salt and pepper.
Pour the cheese mixture into the kale and egg mixture, stir, and let cool slightly. It should look like creamy scrambled eggs.
Top each dough round with 1 to 2 teaspoons of filling, then fold in half to enclose to make the mini pies into half-moons. Seal the edges with a fork. Brush the top of each pie generously with the beaten egg.
Bake the pies for 15 to 20 minutes, or until the tops are flaky and golden. Cool slightly before serving.

MINI KEY LIME PIES

Mini Key Lime Pies image

Nothing taste better than key lime pie made with fresh key limes. This one is really tasty and super simple to make. Mini pies are great because everyone can have their own.

Provided by Lisawas

Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes

Time 1h25m

Yield 12

Number Of Ingredients 7

Ingredients

12 mini graham cracker crusts
3 cups sweetened condensed milk
1 cup sour cream
1 cup freshly squeezed Key lime juice
3 tablespoons grated Key lime zest
2 fresh Key limes, thinly sliced
1 (7 ounce) can whipped cream topping

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place mini graham cracker crusts onto a baking sheet.
In a bowl, whisk together the sweetened condensed milk, sour cream, Key lime juice, and Key lime zest until smooth. Pour the filling into the graham cracker crusts, filling to the top.
Bake in the preheated oven until hot, 5 to 8 minutes. Refrigerate until thoroughly chilled, at least 1 hour. To serve, garnish each mini pie with a Key lime slice and a dollop of whipped cream topping.

Nutrition Facts : Calories 451.3 calories, Carbohydrate 62.7 g, Cholesterol 47.1 mg, Fat 19.9 g, Fiber 1.2 g, Protein 8.5 g, SaturatedFat 10.1 g, Sodium 271.9 mg, Sugar 49.7 g

WHOLE-WHEAT PASTA WITH KALE AND FONTINA

Whole-Wheat Pasta with Kale and Fontina image

A small amount of bacon infuses this simple dish with a rich smokiness. We used whole-wheat spaghetti to balance the distinct tastes of the kale and the Fontina.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 35m

Number Of Ingredients 7

Ingredients

4 slices bacon (2 ounces), cut into 1/2-inch strips
3 garlic cloves, thinly sliced
1 bunch kale (1 pound), thick stems trimmed, leaves coarsely chopped
Coarse salt and ground pepper
2 cups reduced-sodium canned chicken broth
1 pound whole-wheat spaghetti
1/2 cup coarsely chopped Fontina cheese

Steps:

Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Pour off all but 3 tablespoons rendered fat.
Cook garlic in same skillet over medium heat until golden, stirring frequently, 2 minutes. Add half the kale; cook, tossing until just wilted, 2 minutes. Add remaining kale, and season with salt and pepper; cook, tossing, until all kale has wilted, 2 minutes. Add broth; cover. Simmer until kale is tender, 10 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain, reserving 1 cup cooking water. Return pasta to pot. Add kale and Fontina; toss to combine. Season with salt and pepper. Add reserved cooking water as desired. Divide pasta among plates; top with reserved bacon.

Nutrition Facts : Calories 399 g, Fat 11 g, Protein 17 g

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