Follow these steps
Here comes a recipe that works equally well as part of a Christmas dinner, as a starter or a light lunch. Serve as is or eat this tasty, savory, rustic pie with a few slices of smoked salmon and horseradish cream, or fry up some Christmas ham with the kale mixture and create a different flavor for the filling.
1 roll of puff pastry
1 organic egg
200 ml double cream
75 ml finely grated Västerbottensost cheese
1 bunch of fresh kale
½ a garlic clove
2 Tbsp. butter
1 organic egg to brush the dough
Salt, raw sugar & black pepper
Cut the puff pastry into 4 pieces. I found 8×13 cm to be perfect. Fold up a small edge (5mm) around the whole pie. Prick the bottom with a fork. Brush the beaten egg onto the puff pastry. Bake the pies at 200 C in the center of the oven for approx. 10 minutes. The dough will “puff up” but all you need to do is use the fork to carefully flatten the area into which the filling will be poured.
Shred 10 kale leaves (remove the thickest stems at the bottom). Fry the kale in 1-2 Tbsp. butter on medium heat for a few minutes until the kale has softened slightly. Grate half a garlic clove over and season with salt, black pepper and a pinch of raw sugar. Pour over 100 ml cream and mix well. The idea is for the cream to evaporate and only form a thin layer of delicious flavoring on the kale. Portion the kale into each pie crust.
Beat together 1 egg, 100 ml cream, 75 ml finely grated Västerbottensost cheese, salt and black pepper. Carefully pour approx. 3 Tbsp. cheese and cream mixture around the kale in the pies. Finish by sprinkling over some grated Västerbottensost cheese. Bake the pies in the oven (200 C) for approx. 10 minutes or until the cheese has taken on a nice golden color. When I made this pie, I used a beautiful vegetable called “flower sprouts”, which was new to me at the time, but the recipe works well without it too.
This recipe was created, photographed and styled by Malin Gulding, who runs the food blog: smultronochlavendel.