Eating your greens takes on a whole new meaning when they’re stuffed in a pastry.
On this episode, Kayte walks through how to make delicious, savory hand pies with fresh garden greens packed with Mediterranean flavor and a smoked paprika crust that brings the whole dish over the top.
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Music – Universal Production Music
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FULL RECIPE
Savory Hand Pies with Greens, Olives and Feta
(This recipe was inspired by a dish in Deborah Madison’s “Vegetarian Cooking for Everyone.”)
Ingredients:
-For the Pastry Dough:
2 ¼ cups of all-purpose flour, plus some for dusting the work surface.
2 teaspoons smoked paprika
1 teaspoon salt
2 teaspoon sugar
16 tablespoons cold unsalted butter (2 sticks, cut into 16 pieces)
about 6 tablespoons ice water, plus more as needed.
-For the Filling:
10 cups Swiss chard leaves, beet greens or spinach
2 tablespoons olive oil
1 small onion, finely diced
2 garlic cloves, chopped
2 bay leaves
¼ cup chopped parsley
¼ teaspoon red pepper flakes (optional)
½ cup pitted olives such as Kalamata-coarsely chopped
¾ cup crumbled feta cheese
1 beaten egg
salt and freshly milled pepper
Instructions:
To Make the Pastry Dough:
1.) Start by putting ½ cup of water in the freezer. Next, cut the two sticks of butter into tablespoon-sized pieces, and place in the freezer while you prepare the dry ingredients.
2.) Combine the flour, paprika, salt, and sugar in a large bowl, or (preferably) the container of a food processor.
3.) The easiest way to make pie dough involves a food processor. It’s the best tool for cutting butter into flour. If you don’t have one, get a pastry blender. It is a hand-held tool with a curved set of blades and a handle.
4.) Pressing the blades into the butter and flour mixture, rocking and repeating will eventually get your butter incorporated into your flour.
5.) If you do have a food processor, use it. Pulse the dry ingredients once or twice. Add the chilled butter, and pulse repeatedly until the butter and flour are blended and the mixture looks like cornmeal, with some pea-sized chunks of butter remaining, about 10-20 seconds.
6.) Dump the mixture in a bowl and sprinkle 3 tablespoons of the ice water over it. Use a wooden spoon or your hands to carefully incorporate the water. Add 3 more tablespoons, and continue to blend. Too much mixing will over-develop the gluten. Gradually gather the mixture into a ball; if the mixture seems dry, add another ½ tablespoon ice water. When you can make the mixture into a ball with your hands, do so. It’s okay if it is a bit crumbly.
7.) Divide dough into two pieces, wrap in plastic wrap, flatten into a small disk, and freeze the dough for 10 minutes or refrigerate for 30 minutes. You can also refrigerate the dough for a day or two, or freeze it for a month or so.
8.) Sprinkle a clean countertop with flour. Unwrap one of the dough disks and place it on the work surface; sprinkle the top with flour, and rub some flour onto a rolling pin.
9.) Roll from the center out. Don’t worry if it seems too stiff or hard to roll. It will soften as it warms up. Your goal is to keep it from warming too much. If the dough seems sticky at first, add flour liberally. If it becomes sticky after you have been working with it for a few minutes, return it to the refrigerator for 10 minutes.
10.) Let the dough disks rest in the refrigerator while you prepare the filling.
To Make the Filling:
1.) Preheat the oven to 400°F.
2.) Wash the greens but don’t dry them. Heat the oil in a large skillet over medium high heat. Saute the onion, garlic, bay leaves, parsley and pepper flakes until the onion begins to brown a bit about 4 minutes. Add the greens. If you have a lid for the skillet, place on top of the pan for a few minutes so the greens can steam. Remove the lid and cook until they’re tender, 8 to 12 minutes, turning them with the tongs as they cook. If there is a lot of moisture when they’re done, drawing and press it out with the back of a spoon. Finely chop the greens, then mix them with the olives and half of the beaten egg. Season to taste with salt and pepper.
3.) Remove the dough circles from the fridge. Holding a dough circle in your hand, brush one half of the circle’s edge with beaten egg. Place a tablespoon of filling on the lower half then fold the pastry over and seal the edges with a fork and place on a baking sheet. Repeat for the remaining circles. Brush the tops with the remaining egg. If the dough has become soft, place the sheet pan of hand pies back into the fridge or freezer to chill for 10-15 minutes. Bake for 20 minutes or until nicely browned. Serve warm or at room temp.
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