Gastronomixs

Savoury kale ragout pie

Creation by Chiel Abbink, student of Cas Spijkers Academie, Boxmeer, the Netherlands. 

Savoury kale ragout pie

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Ingredients

500

g

kale, chopped

4

sheets

puff pastry

1

tbsp

black garlic purée

50

g

smoked bacon,crispy fried

50

g

butter

50

g

flour

Preparation method

  • Blind bake the sheets of puff pastry in an oven at 190°C.
  • To make the filling, boil the kale in salted water until done.
  • Drain and keep 150g of the blanching water.
  • Thicken the blanching water with butter and flour
  • and cook through thoroughly.
  • Mix the black garlic purée, bacon, and cooked kale with the thickened blanching water.
  • Fill small pans or other moulds with the kale ragout and cover with a sheet of baked puff pastry that has been cut to size.
  • Finish baking the pastry in an oven set to 160°C.

Serving suggestions

  • Serve as a starter or entremets.
  • This dish goes well with rich, buttery flavours, such as smoked bacon and a thick gravy.

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