I grew up with the dearest of family friends, he was a like a Dad to me. He is dutch and always had the most amazing of gardens. Every fall my boys and I waited for the fall frost, because he always waited for one frost before harvesting the kale.
He would mash golden yukon potatoes together with boiled kale, then top with fried beef sausages and bake it. This recipe is my twist on his specialty.
This recipe makes 12 hand pies. When I bake I am pretty precise with my measurements, cooking not so much. The amounts I use in this recipe are general, if you add a little bit more or less it won’t matter.
You will need:
1 recipe of pie dough or purchased
3 yukon gold potatoes, chopped into small cubes.
1 bunch of kale (8 large leaves), chopped
1/2 medium onion, diced very fine
1 cup of ricotta
8 oz of sausage meat ( I prefer Hot sausage)
1/2 tsp nutmeg
1/2 tsp salt
pepper to taste
Cook the potato cubes until soft, drain and set aside.
Saute the kale and onion in a little butter until the onion is clear and the kale is wilted, place in bowl. Stir in ricotta, nutmeg, salt and set aside.
Fry the sausage meat, drain and set aside.
Roll your pie dough and cut in 7″ squares. ( I did mine in 3 batches, rolling each one 14 ” square and then cutting in four)
Layer each square with potato, the kale mixture, and then sausage.
Wrap into bundles and seal.
Bake at 400 F for ten minutes, then lower temp to 350 and cook about 20 minutes more or until golden.
You can freeze these uncooked and bake them as you need them. Today I baked them before freezing and let them cool. Wrap them individually, place in another container and place in the freezer.