For the Dough You'll Need: 8 oz unsalted butter (2 sticks of butter, cold), 4 oz cream cheese (cold), good pinch kosher salt, good pinch freshly grated nutmeg, 2 cups all-purpose flour, 1/3 cup very cold water (directly out of the fridge is good), plus extra flour (for work surface, hands and rolling pin)
For the Filling You'll Need: 2 Tbsp olive oil, 1 Tbsp unsalted butter, 1 small sweet potato (peeled and diced), 1 medium organic carrot (diced), 1 small shallot (diced), 1/2 small green squash (diced), 1/2 cup mushrooms (chopped), 2 cloves garlic (diced), 1 large kale leaf (center stem removed, leaf sliced into a chiffonade), 1 Tbsp Italian parsley (chopped), 2 large organic eggs, 3/4 cup heavy whipping cream, pinch kosher salt, pinch black pepper, pinch nutmeg (freshly grated), 1/2 cup shredded mozzarella cheese, 2 Tbsp shredded Parmesan cheese
How to Prepare: Preheat oven to 400 degrees F. Cut the butter and cream cheese into little cubes (about
In a large saute pan, heat the olive oil and 1 Tbsp butter. Add the sweet potato, carrot, shallot and squash. Saute over medium heat (stirring occasionally) a few minutes. Add the mushrooms, garlic, kale and parsley and saute for an additional few minutes (stirring occasionally). In a large separate bowl, whisk the eggs,
Remove dough mixture from refrigerator and let sit at room temperature for 10 minutes. Using a well floured, cool work surface (granite counters are great for this), roll out the dough to about 1/8" thickness. I find it easier to cut the dough in half and work with half of it at a time. Using a 3" biscuit cutter, cut out little 3" rounds. Gently place
Note, if you want to do a meat version, go for it! We used left over dough and diced up some left over slow braised pork, spinach, onions and tomatoes for a filling too.
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