Kale, White Bean & Garlic Pies with Rustic Pastry [Vegan & Gluten-Free]
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Rustic italian farm-land flavours, with a gluten-free, earthy pastry.
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1smallcelery stick(finely chopped)
1smallred onion(roughly chopped)
8largetuscan (dinosaur) kale leaves(stems (ribs) removed, finely chopped)
1tspdried italian herbs
1can (400g)cannellini beans
2smalltomatoes(deseeded and roughly chopped)
sea salt and pepper(to taste)
1 1/3cupmillet flour
1 1/3cupwater(plus more if needed)
To make the filling place the olive oil, garlic, carrot, celery, smoked paprika and red onion into a medium saucepan over a medium-high heat.
Cook, stirring until the vegetables have soften, then add the kale, (continually stirring so the kale braises rather than fry's). Add in the dried italian herbs, brown sugar and tomatoes and cook for about half a minute.
Open the can of cannellini beans and spoon out half of the beans into the saucepan, with the other half, mash the remaining beans in the can with their juices. Pour this into the mixture. Stir to combine then season with salt and pepper. Set aside to cool.
Heat an oven to 180C and line two baking trays with baking paper.
Place flours and salt into a bowl and stir to combine. Slowly pour in the oil then add in the water gradually (or until a soft dough is formed). Refridgerate dough *(you may need more water, start off with 2/3 cup and see how you go).
Split the dough into quarters (this way its easier to work with) and roll the dough to about 3mm thick (with this dough it is fragile, so don't be tempted to roll it thin otherwise it may break).
Using a circle cutter, or a side plate, cut circles of pastry then place 1-2 tbs of the filling in the centre of each one (do not overfill pastry), gently fold one half of the pastry of and roll up the edges to seal.
Place pies carefully onto the baking trays and gently brush with some melted vegan butter if desired. Bake for 20-25 minutes or until the pastry is a light golden in colour.