Winter Greens Puff Pie Recipes

Steps:

• Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
• Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
• Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
• Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.

Steps:

• Preheat oven to 425°F. Roll out pastry to 1/8-inch thickness, then cut it into a 12-inch-wide circle. Place on a baking sheet lined with parchment paper. Refrigerate until ready to use.
• a large sauté pan over medium-high heat, heat 2 tablespoons oil. Add onion, celery, chard stems, 1/4 teaspoon salt, and a hearty grind of black pepper and cook until softened, about 5 minutes. Add chard leaves, garlic, and sage and cook until chard leaves are wilted, about 5 minutes more. Transfer vegetable mixture to a large bowl and stir in mint, parsley, feta, Pecorino, pine nuts, lemon zest, and 3 tablespoons of the ricotta. Set aside to cool, about 10 minutes.
• Toss the squash ribbons (if using) with remaining 1 teaspoon oil. Spread vegetable mixture onto the pastry, leaving 1 1/4-inch border. Dollop remaining ricotta on the vegetable mixture and top with squash ribbons. Roll the pastry edges up around the side of the filling and pinch edges together to form a secure edge around the tart. Brush pastry with beaten egg and refrigerate for 10 minutes.
• Bake tart until pastry is golden and cooked through at the bottom, 25 to 30 minutes. Remove from oven and drizzle with a bit of olive oil. Cut into wedges and serve warm or at room temperature.

Steps:

• Preheat the oven to 400°F (or follow the pie crust package instructions).
• Place the stew in a small but deep roasting tin or oven dish that's appropriate for a pie.
• Roll out the pastry on a lightly floured surface until ¼-inch thick. Brush around the edge of the roasting tin or dish with water, then lay the pastry over it and press it down to make it stick. Use a sharp knife to trim off any excess pastry, then press around the edges with a fork. Cut a steam hole in the middle. Mix the olive oil and maple syrup in a small bowl, then brush this mixture over the pastry. Place in the oven and bake for 30 minutes until golden brown.
• Meanwhile, prepare the green beans. Heat the olive oil in a frying pan over a medium heat. Add the green beans and garlic, season with salt and cook, stirring occasionally, for 6 minutes until the beans are tender but still have a slight bite. Serve the beans alongside the pie for a warming winter meal.

Steps:

• Heat the oven to 400 degrees and line a baking sheet with parchment or foil.
• In a medium (10-inch) oven-proof skillet over medium heat, melt the butter. Add the garlic, shallot and thyme and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
• Add a handful of the greens and season lightly with salt and pepper. Using tongs, toss the greens in the butter until wilted. Repeat, making sure to season each batch, until all the greens are added and wilted. (They will eventually all fit.)
• Stir in the flour until it disappears into the greens, then add the cream and hot sauce and stir well to combine. Bring to a simmer, then remove from heat and stir in the Parmesan. Season to taste with salt and pepper.
• On a lightly floured work surface or the bottom of another baking sheet, use a lightly floured rolling pin, roll and trim the puff pastry into a 12-inch circle. If you find the pastry contracts when you roll it, give it a few minutes between each roll to relax a little.
• Transfer the skillet to the lined baking sheet. Drape the puff pastry over the skillet so that there is about 1/2-inch hang over on all sides. (Trim any sides that have more than an inch.) Brush the beaten egg onto the puff pastry, then cut four large slits into the pastry. Bake until the puff pastry is puffed and golden brown, about 10 minutes. Reduce the oven temperature to 375 degrees and bake until the pastry is cooked through and the filling is bubbling, 30 to 35 minutes. (If the pastry is getting too dark, cover with foil.) Let sit for a few minutes before diving in.