Best Kale And Sausage Pie Recipes

Kale-and-Sausage Hand Pies image

Provided by Martha Stewart

Time 1h15m

Yield Makes 8

Number Of Ingredients 12

2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 cup (2 sticks) unsalted butter, cut into small pieces
1 1/2 teaspoons fine salt
1/2 cup ice water
1 tablespoon extra-virgin olive oil
10 ounces (about 1 1/2 links) sweet Italian sausage, casings removed
1 medium onion, diced medium
1 tart apple, such as Granny Smith, peeled and diced medium
1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
1/4 cup golden raisins
Coarse salt and ground pepper
Heavy cream, for brushing

Steps:

In a food processor, pulse flour, butter, and salt until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, sprinkle with 1/4 cup ice water; pulse just until dough holds together when squeezed (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate 30 minutes (or up to overnight).
Meanwhile, in a large skillet, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes. Add onion and cook until translucent, about 6 minutes. Add apple, kale, and raisins and cook until kale is almost tender, about 5 minutes. Remove from heat; season with salt and pepper.
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out dough to an 1/8-inch thickness. With a large round cookie cutter or small bowl, cut out eight 6- to 7-inch rounds (reroll scraps if necessary). Place 1/2 cup kale mixture in center of each round and fold over filling to form half-moons. With a fork, press edges firmly to seal. Place pies on baking sheets and brush with cream.
Cut a small vent in each pie and bake until golden brown and crisp, 25 to 30 minutes, rotating sheets halfway through. Let cool slightly on a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 456 g, Fat 28 g, Fiber 3 g, Protein 11 g, SaturatedFat 16 g

Sausage and Kale Quiche image

Time 2h

Yield 6 servings

Number Of Ingredients 11

2 rounds refrigerated pie dough (one 14-ounce package)
All-purpose flour, for dusting
2 tbsp. salted butter
4 oz. bulk breakfast sausage
1 onion, sliced
4 c. chopped kale
8 large eggs
1 1/2 c. heavy cream
Kosher salt and black pepper, to taste
2 c. grated gruyère cheese (about 7 ounces)
Green salad, for serving

Steps:

Preheat the oven to 400 ̊. Stack the 2 rounds of pie dough on top of each other on a floured surface and roll into a 12-inch round.
Ease the dough into a 9-inch deep-dish pie plate and press it into the pan. Trim the excess and crimp the edges.
Melt the butter in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until mostly browned, 2 to 3 minutes. Add the onion and cook, stirring occasionally, until golden brown, 10 to 12 minutes.
Add the kale to the skillet. Cook, tossing, until wilted but still bright green, about 6 minutes.
Whisk the eggs and heavy cream in a large bowl; season with salt and pepper. Add the sausage mixture and cheese and stir with a rubber spatula.
Place the pie crust on a rimmed baking sheet and pour in the egg mixture. Cover loosely with foil and bake until the crust is just barely golden and the center is very loose, about 45 minutes. Uncover and bake until the quiche is set and the crust is golden brown, 15 to 20 more minutes. Let sit 10 minutes, then slice and serve with salad.

Kale and Sausage Pie image

Provided by Camille Carnahan @camillecarnahan

Categories Pies

Number Of Ingredients 13

1 pound(s) italian sausage, no casings
4 clove(s) garlic, chopped
3 - leeks, thinly sliced (discard green tops)
6 - eggs
20 ounce(s) fresh kale, blanched, squeezed dry and chopped finely in food processor
4 cup(s) shredded mozzarella cheese
1 cup(s) ricotta cheese
1 teaspoon(s) salt
1/4 teaspoon(s) pepper
2 teaspoon(s) lemon juice
1 - 10-inch pastry for a double crust pie
1 tablespoon(s) water
- fresh nutmeg to taste

Steps:

In a skillet over medium heat, saute sausage, leek, and garlic. (If you like things spicy, add a pinch or two of red pepper flakes.)
Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Mix in kale, mozzarella cheese, ricotta cheese, salt, pepper, nutmeg, lemon juice, and sausage mixture.
Line a deep 9 or 10-inch pie dish with bottom pastry (with a 9-inch dish you will likely have leftover filling). Add filling. Cover with top pastry. Trim, seal and flute edges. Cut slits in top. Beat water and remaining egg yolk; brush over top.
Bake at 425 degrees for 20 minutes, then lower heat to 400 degrees for another 30 minutes (cover pie edges with foil if getting too brown) or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting.