I am a bit obsessed with kale at the moment. I’ve been having it stir fried for breakfast everyday with a grind of Himalayan salt, smoked paprika and a little garlic, flavours which just enhance the savoury taste of the kale. After making a kale pizza I can understand why people go mad for kale chips, although I have never made these, I very much enjoyed the topping of crispy seaweed like kale.
I wanted that crispiness again but this time on top of a deep filled cheesy sweet potato pie. I knew the flavours would match perfectly and I love the contrast between the soft gooey filling and the crisp kale.
You can omit the pastry since the pie dish is actually doing the job of keeping it all together but I was feeling indulgent so decided to include some pastry. I think it looks pretty 🙂
The filling is made from dairy free milk, eggs, sweet potato, onion, parsley and some garlic. I find it hard cooking savoury dishes using dairy free milk as even the unsweetened varieties have a hint of sweetness, especially rice and oat milks. I used an unsweetened hemp milk which was borderline savoury but I will definitely try it again with different milks to see what works best.
I have a confession to make – Scott decided the kale wasn’t for him so I ate both of these this weekend! One for lunch and one for dinner…on the same day!!! I’m feeling like a little pie piggy 🙂 It was so nice to finally have time to get back into the kitchen however the problem with now doing all my cooking over saturday and sunday (because during the week I miss all the day light) is that I have lots of food to eat! I remember having this same issue last year so there are going to be lots of freezable meals coming up!
If you did omit the pastry however then there is nothing terribly bad in this pie, you can swap the sweet potatoes for any other potato or root veg but I did enjoy the sweetness and goodness of the lovely sweet potato. You can also play around with the herbs used depending on what you have growing in your garden or what you have left in the fridge. Keep to soft herbs though as they will be hidden in the pie filling and you don’t want anyone to choke!
I love how the kale which is submerged in the filling mixture remains a rich green colour and the top layer of kale which has been left dry turns a beautiful dark purple colour! The purple bits taste delicious and toasted but you keep the cabbage like flavour of the green parts.
Makes 2 small pies
1 tblspoon Pure Sunflower Butter
2 Onions2 Garlic Cloves
1 large Sweet Potato
2 Large Eggs
150ml milk (use unsweetened dairyfree)
50g Red Leicester Cheese – or cheddar will work fine too
1 Small Bunch Parsley
2 sheets Filo Pastry
2 Large handfuls of Kale to top the pies with
To prep the vegetables – Finely dice the onion and garlic. Peel the Sweet potato and cut it into bitesize chunks, making sure they’re all roughly the same size so they cook evenly. Chop the parsley and kale and put to one side until needed. Grate the cheese
Preheat the oven to 180c.
Place the diced sweet potato into a sauce pan and top with boiling water and cook untill the potato is soft but not over cooked (soft to touch but not falling apart). You could also steam it.
In a large saucepan melt the dairy free butter and add the onions and garlic and cook over a medium heat for approx 7-8 minutes untill softened. Drain the sweet potatoes and add to the sauce pan with a pinch of salt.
Beat the eggs then add to the milk and grated cheese and mix well. Combine the milk mixture with the onions and sweet potatoes and then add chopped parsley and give it a good stir again. Taste to check the seasoning.
Slice the filo pastry sheets in half so you have 4 pieces and line each pie dish with 2 pieces. Pour in the potato and onion mixture so that the pie is full to the brim. Carefully scrunch the edges of the pastry up to create a nice rustic border around the top of the pie dish.
Wipe down the frying pan you softened the onions in and add a little oil then add your chopped kale, a sprinkle of salt and paprika and stir untill the kale has wilted, approx 5 mins.
Pile the cooked kale on top of the pies then place them both on a baking tray and put in the oven for 35-40 minutes. They are ready when the filling has firmed up, the pastry is golden and the kale topping is crispy.