Receta Sweet Sausage Kale Pie with Apple and Raisin
Food
13 Oct 2014
By Greg Henry
That’s because I’ve been traveling. When I arrived home yesterday evening I was feeling really tired, but not quite the kind of tired that makes you want to roll right into bed. It was the kind of tired where I just wanted to linger over a plate of something warm and comforting. The kind of tired where you can’t really develop a plan. So I didn’t.
But I did snap a few pictures before digging in. I may have been tired, but I knew this pie had Sippity Sup potential. Because my Sweet Sausage Kale Pie turned out to be exactly what I was craving and I have a feeling there may be some evening in the near future where a casual Sweet Sausage Kale Pie with Apple and Raisin may be exactly what you’re craving too.
The only problem with my lazy pie is the fact that I didn’t plan on having this lazy feeling follow me into the next morning. But here I sit, tea in hand, trying to explain why this pie on the fly is worthy of your attention. There are “pie hole” jokes yet to mine… I suppose. But I am not feeling clever this morning. I can’t seem to muster the bluster to master even a few belly laughs.
However, I do feel obligated to make one point about this Sweet Sausage Kale Pie. It’s the most casual pie you can imagine. The pastry comes together effortlessly. It rolls out beautifully. There’s no crimping or fussy lattice-work involved. Because, like I said, I am feeling a bit pie passive. So I simply lined a gratin dish for the most unconstrained presentation possible. Not all pies are round you know. GREG
Ingredients
- 1 Granny Smith apple (peeled, halved, cored and diced)
- 1 tablespoon extra-virgin olive oil
- 1 pound sweet Italian sausage (casings removed)
- 1 medium onion (peeled and diced)
- kosher salt and freshly cracked black pepper (as needed)
- ¼ pound kale (tough stems and ribs removed, leaves coarsely chopped)
- ¼ cup raisins
- 1 large egg yolk ((lightly beaten with 1 teaspoon water, for egg wash))
Directions
Place diced apple into a large bowl; set aside.
Meanwhile, in a large skillet, heat oil over medium heat. Add sausage and cook, breaking up meat with a wooden spoon, until well-browned, about 8 minutes. Using a slotted spoon transfer the sausage to the bowl with the apple, leaving the fat in the pan. Add onion, season generously with salt and pepper; cook stirring often until just beginning to color, about 8 minutes. Add kale and raisins and cook, stirring often, until kale is tender; about 8 minutes. Remove from heat; taste and adjust seasoning. Scrape the kale and onion mixture into the bowl with the sausage and apples.
Place oven rack in center position. Heat oven to 375 degrees F.
On a lightly floured surface using a lightly floured rolling pin roll out dough to about a 13-inch round, a generous 1/8-inch thick. Trim it neatly using a 12 or 13-inch plate if you like. Carefully fold rolled dough in half, and slide onto the rolling pin. Transfer it to a 10-inch x 7-inch x 2-inch deep oval baking dish. Unfold dough easing it gently into the baking dish, allowing it to evenly drape over both long sides without stretching. Fill to heaping with kale and sausage mixture. Fold draped edges of dough loosely over filling, creating attractive undulations. They need not meet in the center. Move the pie to the refrigerator to chill at least 10 minutes. Once chilled, brush exposed dough with the egg wash. Lightly season the top of the pie (including the crust) with more salt and pepper.
Place the pie on a rimmed baking sheet and bake in heated oven until crust is crisp and dark golden brown, 45 to 50 minutes. Serve hot, warm, or at room temperature.
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