Welcome to Seed and Harvest

chestnut mushroom kale pie

If you’re trying to make a hearty kale pie at home, you’ll want to read this guide. We’ll talk about how to prepare kale, cut puff pastry, and prepare a delicious kale pie! It’s easy! We’ll go through how to make a chestnut mushroom kale pie step-by-step! And we’ll even discuss how to cook kale!

How to make a kale pie

To make a kale and chestnut mushroom pie, prepare the kale and mushrooms. Chop the chestnut mushrooms and thyme, and saute them in butter. Add a pinch of thyme to taste. Sauté for 3 minutes. Drain the kale and wring out any excess water. Place a clean tea towel on a sink to remove excess water. Add the drained kale to the mushroom mixture. Combine the mushrooms and kale, and then pour into an ovenproof 1.5 litre dish.

Prepare the mushrooms. In a separate saucepan, melt butter and add oil to prevent it from burning. Saute shallots and butternut squash, then add mushrooms and kale. Stir well. Pour in red wine and vegetable stock and simmer until the mixture is thick and seasoned. Add the mushrooms and kale, and stir to combine. Put the puff pastry in the pie plate. Spoon the mushroom mixture into the pastry shell. Bake for 20 minutes, until golden and crisp.

Tips for cutting puff pastry

First, prepare the filling. To make this vegetarian pie, you will need a good-quality veg stock. Next, add the spinach. It will wilt quickly. After that, mix the remaining ingredients, including the milk, until they combine. Finally, brush the mixture with the egg yolk. Bake in the oven for 10 minutes. Afterwards, let the pie cool for about 10 minutes before serving.

For this recipe, the filling consists of shallots, garlic, mushrooms, Madeira, and fresh thyme. This pie is rich and tasty, and goes well with traditional Christmas trimmings and the usual roasted turkey. It can be made a day or two ahead, depending on the size of your pie pan. Alternatively, you can make the pie a day in advance and refrigerate the leftover puff pastry.

Delicious chestnut mushroom kale pie

To make a hearty and delicious chestnut mushroom kale pie, start by preparing the vegetables. You can use either canned chestnuts or fresh ones, depending on your preference. To make the filling, simply saute the mushrooms with butter until they are soft and start to release their juices. Meanwhile, mince 4 cloves of garlic, add 1 tablespoon of chopped tarragon, and heat the red wine until most of the liquid has been absorbed. Once the onions are cooked, add the mushrooms and the chestnuts and cook for another two to three minutes. Once the mushrooms are cooked, stir the vegetables into the pie. Once the onions are done, stir in the chestnuts and cook until they are soft and well-cooked.

Start by preparing the vegetables. To prepare the kale, wash and place it in a large pan, half-filled with water. Cook the kale until tender, about 3 minutes. Then, drain and dry the kale. Pat dry with a clean tea towel. Now, mix in the mushrooms and kale, and transfer the prepared vegetables to an oven-proof 1.5-litre dish.

2024 © Seed and Harvest. All Rights Reserved.