Tag Archives: pie crust

Kale and Zucchini Pie

kale-and-squash

Kale is a leafy green vegetable related to mustards, broccoli and collards. It is incredibly packed with vitamins A , C and K, and is considered a great anti-inflammatory. It’s glycemic load is 3 ,This means it will not make your blood sugar spike .
But how does it taste?
It’s zippy and simply yummy in traditional soups and stews but, did you know it can take full center stage in a pie? Well it can! We added thin slices of yellow zucchini and cheese instead of a  pie crust top and presto!  A delicious , nutritious and figure friendly  is born . So from our kitchen to yours to enjoy : Kale and zucchini pie.

Ingredients:

3 cups chopped kale
1 onion , chopped
2 eggs, lightly beaten
1/4 cup part skim ricotta
2 tbls olive oil
freshly grated nutmeg to taste
salt and pepper to taste
1 yellow zucchini or 2 yellow crooked neck squash , thinly sliced
1 pie crust ( bottom only)
1/4 cup grated parmesan cheese

Preheat oven to 320 degrees. Meanwhile in a large skillet, saute the onions with the oil, salt and pepper over medium heat  till slightly brown. Add the chopped kale and saute till slightly wilted. Turn off the heat and add the nutmeg, ricotta and the eggs. Mix lightly till incorporated.

Place the mixture in the bottom pie shell, distributing evenly, sprinkle  with the grated cheese, then top with the thin zucchini slices till all the mixture is covered. You can get as fancy or as simple as you like, stacking in a fan-like fashion or randomly.

Place in the middle rack of the oven and let bake for 40 minutes. Remove from oven , let cool slightly, slice and enjoy!

Variation: you can also make individual pies, just adjust cooking time to 25 minutes.


Baked Whole Wheat Tomato Pockets


It is calzone? Is it a pie? No it’s a baked tomato pocket, the perfect little snack, appetizer or to have a couple for lunch. These delicious, lasagna-like treats are quick and easy to make. The crust is loaded with the goodness of whole wheat and olive oil, or use store bought rolled up pie  crust instead.  Try it instead of pizza for a change!

It make an excellent tapa and can be enjoyed  with blue cheese, sopressata, and a glass of Fernet Branca

Ingredients: (makes 12 pockets)

1 recipe pie crust
3 fresh roma tomatoes, chopped
2 Tbsp chopped basil
3 Tbsp olive oil
1/2 cup ricotta or cream cheese
salt & pepper to taste

 

For the crust:

2 cups  whole wheat flour
1/4 cup olive oil
1/2 tsp kosher salt
1 tsp sugar 
1/2 cup chilled water 

Preheat oven to 400 degrees.  Meanwhile , prepare crust. Place flour, salt and sugar in a food processor and pulse to mix .  Turn mix to on and add the olive oil by  drizzle . You should have a weird looking wet sand mix. With the machine on, add water by tablespoons till a ball forms and stop. Take dough out and place in bowl and cover with plastic and place in the fridge. Let rest for 15 minutes .

Take out of the fridge and roll out pie crust ,cut 2 to 3 inch diameter circles.  You may use a biscuit cutter,  but a can or a an inverted glass work just as well. Place the chopped tomatoes in a bowl, add the chopped basil, add salt & pepper to taste.
In the center of each dough  circle, place 1 tbsp of the tomato mix and a teaspoon of ricotta. Seal the circle to the top by wetting the crust and pinching it together with your fingers.

Drizzle a baking sheet with olive oil, place the pockets 2 inches apart and brush the rest of the olive oil on top of the pockets. Bake for 20 minutes or until the pockets are golden brown. Enjoy with blue cheese, sopressata, and a glass of Fernet Branca

Dulce De Leche Pie

 It’s almost holiday season and it’s the time when we start planning who will cook what and when. Ready to try something completely new and delicious? Try this pie! With only 4 ingredients and a pie crust you’ll be done baking in no time.

Call it a cheesecake if you like , but this is rich and scrumptious pie carries the unique flavor of Dulce de Leche . Your guests will be hooked at first bite. It’s sweet and decadent and a great alternative to plain cheesecake, pumpkin or sweet potato pie.

It can be made ahead and refrigerated up to 2 days. It takes less than 5 minutes to put together and an hour to bake! 
Serve with a dollop of whipped cream for a lovely dessert.

Ingredients
1 8 oz package of cream cheese, softened
1 13 oz can (2/3 cup) of Dulce de Leche
1 tsp vanilla extract
3 eggs beaten
1 pie crust

 

Heat oven to 325 degrees. Meanwhile, in a food processor, beat the cream cheese with the Dulce de Leche and the vanilla till smooth ( about 2 minutes). Add the eggs and continue to mix till uniform.

Pour mixture into pie crust and bake for 55 to 60 minutes (depending on our oven) till the top has the consistency of a cooked pumpkin pie. Let cool before serving, enjoy with a dollop of whipped cream.

Pocket Meat Pies AKA Empanadas

These wonderful pocket pastries have multiple incarnations among several cultures. Our Savory version are a recipe that is typical from Spain and the former colonies  South America. Seasoned browned meat meets the sweetness of cumin raisins and the right touch of chopped olives.  Look for pre- made pastry dough in the ethic section of the frozen food aisle or  make 2 large ones with prepared pie crusts . Can’t find empanada rounds? Get frozen pizza dough and cut 12 equal squares.  Stretch a tad to get a 5 inch square and follow recipe to make lovely triangle- shaped empanadas .ENJOY!

Ingredients ( for 1 dozen or two large pie crust size)

1 1/2 pound ground lean meat
1 large onion chopped
3 Tbls canola oil
1/4 cup of raisins soaked in 1/4 cup water
10 green olives, chopped
1 1/2 TBSP cumin
2 Hard Boiled eggs, chopped
Salt and pepper to taste
1 egg beaten for wash  
1 package empanada rounds or 2 pie crusts (*)

 

In a large skillet on medium high heat brown meat with cumin. Remove meat from pan, keep the drippings and add the oil and chopped onion. Cook till onions are translucent but not brown. Turn heat to low and add chopped olives, the raisins. stir in well. Turn off heat and add salt and pepper to taste. Let cool, then gently add the chopped eggs.

Meanwhile preheat oven to 350 degrees.  Take dough out of package  and fill each round with 2  Tbsp of mixture. Moisten edges using your fingertip dipped in water.  Fold each round in half and seal either by braiding the edges, by squeezing or pinching in a zig-zag fashion with your fingertips, or by pressing down with the prongs of a fork. Place pies on a baking sheet and brush on egg-wash. 
Bake in the oven for 25 minutes or till  edges are golden. Remove from oven , let sit for 5 minutes s and serve . Enjoy as part of a tapas display with  a lovely Spaniard Tempranillo or an interesting Argentinean Malbec .

(*) please pay attention to ingredients for food allergies.
Can’t find empanada rounds? Get frozen pizza dough and cut 12 equal squares.  Stretch a tad to get a 5 inch square and follow recipe to make lovely triangle- shaped empanadas . ENJOY! 

 

 

 

 

 

 

Ham Pot Pie

ham-pie

So Christmas is gone and now you have a ton of leftover ham. What do to besides omelets and sandwiches? How about a whole new meal: a ham pot pie! Al it takes is two pie crusts, some ham and veggies of your choice.  We used readily available frozen peas with provided a subtle sweetness and wonderful texture . We also added raw, unmixed eggs as binders. The eggs fill in all the nooks and crannies left between the ham and peas.
The recipe is enough to make a whole pie, 4 well stuffed  individual pockets or 12 appetizer size minis. Try the excellent for the New Years buffet. Leftovers never tasted this good!

Ingredients ( for 1 pie)

1 pie crust ( top and bottom)
2 cups chopped ham
1/2 cup frozen peas ( defrosted)
2 eggs

Preheat oven to 325 degrees, bake bottom half of pie for 5 minutes. Meanwhile mix ham with peas, you will not need to season since the ham has more than enough flavor. Remove from oven and fill with ham and peas mixture, make two small depressions in the mix, crack  eggs carefully ( trying not to break the yolk) and place one in each depression. Cover with the remaining pie crust and seal the sides gently. Pinch top with fork ( 4 times) and  place back in the oven . Let bake for 25 minutes or till pie crust is golden to your liking.  Remove from oven and let stand for 20 minutes. Cut and serve.