Winter Greens Puff Pie Recipes

CREAMED GREENS POTPIE

Creamed Greens Potpie image

This one-skillet, vegetarian pot pie trades the traditional chicken filling for creamy, garlicky greens. Hearty greens turn silky in a mixture of heavy cream, garlic, shallot, thyme and Parmesan under a lid of flaky puff pastry. Using store-bought puff pastry in place of homemade pie crust ensures a perfect result every time. It also steers pot pie into the weeknight-possible category. Greens and heavy cream require a good amount of salt to taste like their best selves, so taste and season well when the recipe says to do so.

Provided by Ali Slagle

Categories dinner, lunch, pies and tarts, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons unsalted butter
10 garlic cloves, peeled and thinly sliced
1 shallot, peeled and finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
2 1/2 pounds mixed hearty greens (like kale, spinach, mustard greens or collard greens), stems removed and leaves torn into large pieces
Kosher salt and black pepper
1 tablespoon all-purpose flour, plus more for rolling
2 cups heavy cream
1 teaspoon hot sauce
1/2 cup freshly grated Parmesan
1 sheet frozen puff pastry, thawed
1 egg, beaten

Steps:

Heat the oven to 400 degrees and line a baking sheet with parchment or foil.
In a medium (10-inch) oven-proof skillet over medium heat, melt the butter. Add the garlic, shallot and thyme and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
Add a handful of the greens and season lightly with salt and pepper. Using tongs, toss the greens in the butter until wilted. Repeat, making sure to season each batch, until all the greens are added and wilted. (They will eventually all fit.)
Stir in the flour until it disappears into the greens, then add the cream and hot sauce and stir well to combine. Bring to a simmer, then remove from heat and stir in the Parmesan. Season to taste with salt and pepper.
On a lightly floured work surface or the bottom of another baking sheet, use a lightly floured rolling pin, roll and trim the puff pastry into a 12-inch circle. If you find the pastry contracts when you roll it, give it a few minutes between each roll to relax a little.
Transfer the skillet to the lined baking sheet. Drape the puff pastry over the skillet so that there is about 1/2-inch hang over on all sides. (Trim any sides that have more than an inch.) Brush the beaten egg onto the puff pastry, then cut four large slits into the pastry. Bake until the puff pastry is puffed and golden brown, about 10 minutes. Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbling, 30 to 35 minutes. (If the pastry is getting too dark, cover with foil.) Let sit for a few minutes before diving in.

WINTER GREENS PUFF PIE

Winter greens puff pie image

Vegetarian comfort food has never looked so good. This easy, budget-friendly recipe is simple enough to make on a weeknight and great for feeding the family

Provided by Elena Silcock

Categories Dinner, Main course, Vegetable

Time 45m

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
1 onion , chopped
2 garlic cloves , crushed
generous pinch nutmeg
400g mixed winter greens (we used kale and cavolo nero, any large stems removed and roughly chopped)
200g mascarpone
30g parmesan or vegetarian alternative, grated
½ lemon , juiced
320g pack puff pastry
1 egg , to glaze

Steps:

Heat oven to 200C/180C fan/gas 6. Heat the oil in a large saucepan, add the onion with a pinch of salt and gently fry until softened, so around 8-10 mins. Stir in the garlic and nutmeg, cook for a minute, then add the greens along with a splash of water. Stir until wilted, so around 3 mins, then stir in the mascarpone, parmesan and a squeeze of lemon juice. Season well and tip the mixture into the base of a 20cm pie dish.
Unroll the puff pastry and brush the edges of the pie dish with water. At this point, you can do what you want with the pastry - you could lattice it, crimp the edges, add decoration, or just stick it on as is. Seal it to the edge of the pie dish, brush with the beaten egg and bake for 35 mins until risen and golden. Allow to cool for 10 mins before serving.

Nutrition Facts : Calories 662 calories, Fat 51 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium

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