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Savory Pumpkin and Kale Hand Pies
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Large skillet
  • Baking sheet
  • Mixing bowl

Ingredients
  

  • 2 sheets store-bought puff pastry, thawed
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups chopped kale
  • 1 cup pumpkin puree
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled feta cheese
  • 1 egg, beaten

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until soft, about 4 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the chopped kale to the skillet. Cook until it wilts, about 3 minutes. Mix in the pumpkin puree, sage, salt, and black pepper. Remove the skillet from heat and stir in the feta cheese. Let the filling cool slightly.
  • Roll out each sheet of puff pastry on a lightly floured surface. Cut into 8 equal squares or circles. Place a spoonful of filling in the center of half the pieces. Top with the remaining pieces and press the edges to seal. Crimp with a fork.
  • Brush the tops with the beaten egg. Place the hand pies on a baking sheet lined with parchment paper. Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown.

Notes

Cool the filling before assembling to keep the pastry from turning soggy. These reheat well in a 350 degree oven for 8 minutes to restore crispness. Use fresh kale instead of frozen for better texture in the finished pies.
Course: Appetizer
Cuisine: American
Equipment: Large skillet, Baking sheet, Mixing bowl