Truffled Kale Pie

  1. This kale pie is quite easy to make but will require some patience. The simple ingredients will make it worthwhile and if you haven't truffles or quality truffle oil, it's absolutely fine to scratch it. 
  2. Instead of spinach, I used what I had on-hand, an abundance of kale. It also goes well with my 'In the Pantry' series — it’s a series advocating diverse uses of what one already  has in the larder, in lieu of acquiring new ingredients solely for the sake of one recipe, during the global pandemic (lockdown) period. Rolled up à la Cumberland sausage, it makes a beautiful presentation for all to devour.

Truffled Kale Pie 

600g-700g chopped kale, frozen and slightly thawed 
200g-250g Filo (Phyllo) pastry, thawed 30 minutes ahead  
½ teaspoon kosher salt 
4 to 5 cloves garlic, minced 
1 large onion, chopped 
2 teaspoons fresh thyme leaves, stems removed and chopped 
1 teaspoon parsley, dried 
115g feta cheese, crumbled 
1 Ex-large egg (about 65g-69g) 
¼ crushed red pepper flakes  
3 tablespoons olive oil 
1 teaspoon quality white truffle oil 
1 tablespoon black truffle carpaccio 
125ml to 160ml neutral oil for brushing phyllo dough (avocado oil, grapeseed oil, or vegetable oil) 
sesame seeds, for garnishing 

  1. 1. Thaw out pastry dough for at least 30 minutes prior to cooking. You will need approx. 18 to 22 filo sheets for this pie. 
  1. 2. Oil a cast-iron skillet using a neutral oil and a pastry brush. Generously brush the inside and on the sides of the skillet.  

Yield Serves 6 persons.  Bake: 190C /375F 40 – 46 mins. 

  1. 1. In a sauté pan, on medium-high heat, add in the olive oil, and onions. Cook until onions are opaque and softened, then add in the garlic, and thyme. Sauté until you smell the garlic (about 2 minutes). 

  1. 2. Add in the chopped kale, stirring for 3 to 4 minutes. Turn the heat off. Remove the pan off the hob. Empty the kale mixture in a large mixing bowl, then Set it aside to cool for 3 to 5 minutes, or until the contents in the mixing bowl are not hot.

  1. 3. Next, add the truffle carpaccio, and egg to the mixing bowl, lightly stirring with a spatula or wooden spoon until incorporated.  

  1. 4. Preparing your pastry sheets: On a large working surface, carefully separate 8 pastry sheets lengthways, in 4 rows with 2 sheets per row. Make sure that each row’s edge is overlapping the row next to it. (This should look like a long rectangle.) 

  1. 5. In a small glass bowl or shallow container filled with the avocado oil/neutral oil, use a pastry brush to dip in the oil and gently brush or dab a layer of oil on each row of pastry sheets, making certain to cover the entire sheets, including the edges. Next, repeat brushing oil on one pastry sheet at a time, adding a sheet to each row until there are a total of 18 to 22 sheets. 

  1. 6. Scoop out all of the kale mixture onto the oiled pastry sheets along one-side (going down the length of the pastry sheets), not in the centre, and leaving about a thumb’s length of space at both edges for rolling. *Tip: It’s easier to scoop out the mixture on the side that is closest to you. 

  1. 7. Using both of the palms of your hand, slowly start to roll the pastry sheets to enclose the kale mixture, carefully wrapping and rolling in the form of a log.  

  1. 8. Tuck in the ends of each side. If you need an additional strip of one pastry sheet to secure the ends or any other areas that may be torn, do so with the same technique in Step 5. — brushing oil on the pastry sheet – to enclose. 

  1. 9. Gently form the log of pastry dough in a Catherine wheel or circular shape. Use a large cake spatula or wide pizza spatula to transfer to the prepared cast-iron skillet. Then, sprinkle sesame seeds on top to garnish.

  1. 10. Bake for 40 to 46 minutes or until the top and edges are golden brown and crisp, at about the halfway point (20 minutes in), rotate the cast-iron pan. Then, drizzle the 1 teaspoon of white truffle oil on top of the entire pastry. Bake for the remainder time left.

  1. 11. Remove the pie from the oven. Let it sit for 5 to 7 minutes to cool slightly before serving.  

This is an original recipe by Madison of FASHION TALES blog. This is part of a culinary book series. Find more food inspiration here.