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Small savory pies with kale and goat's cheese


Time has expanded but never like in these last few hours have I run. Not physically speaking but with the mind, a pang in the brain that feels like there are 100 of them and instead… 😉
When things go like this you cook, for those like me who find relief from it, this is the best therapy. We venture into long and laborious doughs or in new and never tried recipes. Both solutions allow me to concentrate and relax at the same time.

Il kale, which this year became part of my father's vegetable garden, I had not yet made it the protagonist of a recipe in these pages. And to think that in the last two months we have eaten it mainly in the form of chips, as my friend Carlotta taught me. The recipe for these savory pies with kale and goat's cheese it was inspired by a recipe from Donna Hay's book, Life in balance, not only in the preparation but also in the shot. An excuse to study a few photographs by good photographers and try to reproduce the setting. If you think about it, they remind you of the drawing exercises you did in middle school when they made you reproduce famous paintings… but oh well, here's my brand new and super good and vegetarian recipe.

The only flaw is that the dough is a little too crumbly for my tastes. For the rest I wouldn't change a comma. Try it and let us know as always!

Savory pies with kale and goat's cheese

For pasta:
80 g of wholemeal spelled flour
150 g of type 1 flour
150 g of butter
2 egg yolks
ice water to taste
sale q.b.

For the stuffing:
7 kale leaves
1 clove of garlic
150 g of fresh goat's cheese
black pepper
extra virgin olive oil

Prepare the dough by combining the sifted flours, salt and butter in pieces in the bowl of the mixer, operate and create a crumb mixture. Add the egg yolks and a couple of tablespoons of water and mix again. A more consistent dough will form, turn it out onto a work surface and create 2 balls, flatten them and wrap them in cling film, leave to rest in the fridge for 1 hour.

Wash and clean the cabbage leaves, removing the central rib. Cut the leaves into strips and sauté them in a pan in which you have heated some oil with a whole clove of garlic. Cook them for 5 minutes, add salt at the end. Keep aside.

Work the goat's cheese with a pinch of salt, pepper and extra virgin olive oil.

Roll out the dough to form two 20cm diameter bases. Place them on a baking tray lined with baking paper. Spread the bases with a little goat cheese, arrange the cabbage leaves and distribute some cheese flakes on each cake. Bake at 180°C for 35-40 minutes. Let cool before cutting.

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