Skip to main content

Delicata-Kale Hand Pies with Borage Blossoms

By

Inspired Chef Sean Brock's episode in Mind of a Chef (season two) when he and his pastry chef at Husk make hand pies. I've included an affiliate link for the Mind of a Chef DVD at the bottom of this post ih case you're interested.

The Enthusiastic Kitchen Elf and I decided to make hand pies for ourselves. But we opted to make a savory version with some goodies - delicata squash and lacinto kale - from our High Ground Organics CSA.

I ordered some borage blossoms last week from Gourmet Sweet Botanicals along with some shisho blossoms. And I thought they would add the perfect flavor component to these hand pies. Borage are a little bit grassy and a little bit citrusy. I was right...they were a fantastic addition to this dish.

Ingredients 

Hand Pie Dough
  • 1 C butter, chilled and cubed
  • 2 C flour
  • 2-3 T water
  • 2-3 T vodka




Filling
  • 2 C roasted delicata puree
  • 1 C whole milk ricotta
  • 1 red onion, peeled and diced
  • 2 C chopped kale
  • 3 T borage blossoms
  • 2 T freshly chopped parsley
  • freshly ground salt
  • freshly ground pepper

To Finish
  • 1 egg, beaten
  • chopped parsley
  • freshly ground salt
  • freshly ground pepper
  • borage blossoms for garnishing

 Procedure 

Filling
Caramelize the onions and kale in a large, flat-bottom pan. Mix all of the ingredients together in a large bowl until well-combined.

Hand Pie Dough
Place flour and cubed butter in a large mixing bowl. Pinch the butter into the flour, pressing the butter flat. Once all the butter is pressed, add the liquids in one tablespoon at a time until it comes together into a ball. Press the dough into a disc and wrap it in plastic. Chill in the fridge for at least 30 minutes.

Preheat oven to 400 degrees F. 

When the dough is chilled, roll it out between two pieces of parchment paper. Cut into circles; we used a small plate as our template. Place filling on one half and fold the dough in half.


Crimp the edges of the hand pie together. Place the pies on a parchment-lined baking sheet. Brush the pies with an egg wash. Sprinkle with parsley, salt, and pepper.


Bake for 25 to 30 minutes until golden brown and crisp. Serve warm, garnished with some fresh borage blossoms. The Enthusiastic Elf was excited about the hand pies. He did ask, however, that next time we make sweet hand pies...just like Chef Brock. Okay.


Labels:

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more