Delightful Kale Pastries

Kale pastries and butternut squash soup
Kale pastries and butternut squash soup

There is a local Washington farm that is still growing kale in a greenhouse, and I’ve been snatching it up every time I see it at our local food co-op.  (If you are local, I’m talking about the fabulous PCC Natural Markets).  Usually I simply make sauteed kale with some raisins and pine nuts, but tonight I felt like fancying it up a little.  So I thawed out some of my favorite Aussie Puff Pastry dough and made these luscious little kale pastries.  They made a fabulous accompaniment to our dinner of butternut squash soup.

Ingredients:

  • 1 or 2 sheets puff pastry, thawed*
  • 1 large bunch kale, finely chopped
  • 1 small onion (or 1/2 large), finely chopped
  • 2 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1/4 cup nutritional yeast flakes
  • 1/2 tsp salt
  • freshly ground black pepper, to taste
  • 1/4 – 1/2 cup water

Preparation:

Lay puff pastry on a lightly oiled baking sheet.  Cut into 9 equal squares.  Set aside.  Preheat oven to 400 degrees F.

Heat olive oil in a deep skillet over medium heat.  Add onions and garlic, and sautee until translucent but not browned.  Add kale, along with a splash of water, and stir.  Cover with a lid and let simmer for about 10-15 minutes, stirring frequently.  Add water several times during this process, so that the kale does not stick to the pan.  Remove from heat and add salt, pepper, and nutritional yeast flakes.  Stir to combine.

Place a heaping tablespoon of the kale filling in the middle of each pastry square.  Pull two opposite sides of pastry together over the top, overlapping slightly.  It helps to lightly moisten the pastry where the edges touch.  This will keep the pastry from unfolding as it bakes.

Bake pastries at 400 degrees F for 15 minutes, until tops are golden brown.  Serve immediately.

* Each sheet of Aussie Bakery’s puff pastry dough is about 7 oz.  If you are using a different brand, just be sure to cut pastry into equal-sided squares.  I used only one sheet of pastry dough in this recipe, and had some kale mixture leftover, so you could probably make 2 entire sheets of pastry for a yield of 18 kale pastries.

kale-pastries-closeup

16 comments Add yours
  1. How funny!
    We had butternut squash soup tonight too, though not your recipe. I’d never had it before and am now madly in love.

    I’ll try your kale yummies this weekend!

  2. These look tasty – thanks! My family and I are going (mostly) vegan in the New Year. If you check out my blog, you’ll probably see some of your recipes showing up … I appreciate the resource!

  3. Wow, these look simply delicious! I’ve been browsing ’round the Internet, and I first found Vegan(ish) Experiment, which then led me to this blog. I will definitely have to try some of these recipes, even though I am neither vegan nor vegetarian. Thanks again!

  4. I am so impressed with your culinary skills! Wow, you have some terrific (and healthy!) recipes. I can’t wait to try these kale pastries myself.

    (P.S. Would love to feature one of your recipes on our website if that’s something that ever interests you!)

  5. Hi,
    New here and fellow veggie.:) The soup and the pastries look great. The only thing with butternut squash though is that its hard to cut. Is there a way to make it easier to chop?

  6. Hannah – I just cut the butternut squash in half, scoop out the seeds, and bake it before adding it to the soup. I bake it face down on a baking sheet at 350 degrees F for about 30 minutes, then flip it over, prick it with a fork, and bake for 20-30 minutes more. Then when it has cooled enough to handle, I just scoop out the cooked squash and put it in the soup pot with the other ingredients. It’s easy and I think that baking the squash really brings out the natural sweetness.

  7. Just wondering where you get vegan puff pastry, Whole Foods? I’d love to try these. I really like your blog…I have been using your pesto recipe for about 4 months and we LOVE it! Keep up the good work.

    1. Yes, you can get it at Whole Foods Market and some other health food stores. I get mine from a local consumer co-op, PCC Natural Markets. Thanks for the encouragement! Pesto is one of my favorites, too!

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