Description
Savor the wholesome flavors of cauliflower kale and potato pie. A healthy, hearty dish perfect for cozy meals, so why not try with Tales Of A Kitchen!
Ingredients
Scale
- 1 large cauliflower, cut into florets
- 2 cups kale, chopped
- 3 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup cream cheese (or vegan alternative)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures your pie cooks evenly and achieves that perfect golden crust.
- Cook the Vegetables: In a large pot, bring water to a boil. Add the diced potatoes and cauliflower florets. Cook for about 10 minutes or until both are tender. Drain them well and set aside.
- Sauté: In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become soft and fragrant – about 5 minutes. Then, add the chopped kale and cook for an additional 3-4 minutes until the kale wilts down.
- Combine Ingredients: In a large mixing bowl, combine the cooked potatoes, cauliflower, and the sautéed kale mixture. Add in the cream cheese, dried thyme, salt, and pepper. Mix until all ingredients are well incorporated and creamy.
- Prepare the Pie: Roll out the puff pastry on a lightly floured surface. Place it into a greased pie dish, allowing the excess pastry to hang over the edges. Fill the pie crust with the vegetable mixture. Cover it with another sheet of pastry, trimming the excess and sealing the edges by crimping with a fork. Brush the top with the beaten egg to achieve a beautiful golden finish when baked.
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown. Your kitchen will soon be filled with irresistible aromas!
- Serve: Once baked, let the Cauliflower Kale and Potato Pie cool for a few minutes before slicing. Enjoy it warm, perhaps alongside a warm French lentil salad for a well-rounded meal.
Notes
- Make Ahead: This pie can be assembled in advance and refrigerated until you’re ready to bake. Just add an extra 5-10 minutes to the baking time if baking from the fridge.
- Customizable Filling: Experiment by adding other vegetables such as carrots, peas, or bell peppers to the filling for additional flavor and nutrition.
- Dairy-Free Option: For a dairy-free version, swap the cream cheese for cashew cream or a plant-based cream cheese alternative.
Nutrition
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 7g