Sunday, August 21, 2016

Simple recipe for crispy potato-kale pie

Posted by Amanda Villaruel | |
I always thought that making a pie was difficult. "Only" after 33 years I've realized that I was completely wrong :-)

The recipe below is for potato-kale pie containing no eggs! ;-) As a lacto-ovo vegetarian, I'm making an effort of reducing the intake of eggs, and my reason for using polenta instead of eggs.
Simple recipe for potato-kale pie
Simple recipe for potato pie with kale

First of all, you need a round pie dish that is around 25-26 cm in diameter and around 3 cm deep. You need to adjust the recipe if you want a different size. When it comes to polenta, you can choose between coarse or fine. Fine polenta is what I've used in this recipe. See the photo below.
This is how uncooked polenta looks like
This is how uncooked polenta looks like

The recipe for the dough and polenta is picked up from a vegan recipe by Instead of eggs we use polenta! Polenta is made from corn and is naturally gluten-free. Uncooked polenta actually reminds me of maize flour, but it's coarser :-) Traditionally, polenta is a dish from Northern Italy, but is also used as an ingredient among vegetarians and especially vegans.

The polenta gives the pie a creamy and "poofy" consistency, which I'm sure you'll love! :-)

Ingredients: (serves 4)

  • 3 dl all-purpose flour
  • 90 grams of butter
  • Approx. 1/4 dl cold water (you might not need all the water)
  • 1 pinch of (ordinary) salt
Some of the ingredients for potato-kale pie
Some of the ingredients for potato-kale pie

Potato filling:
  • Potatoes - enough to fill one 1/2 small saucepan
  • 4 small garlic cloves
  • 3 dl milk
  • 1 pinch of salt
  • Pepper
Kale filling:
  • 100 grams of kale 
  • 1 pinch of salt
Creamy polenta:
  • 1 dl polenta
  • 4 dl water
  • Handful of chives/dill
  • 10 olives (I used calamata olives, but you can also use black olives)
  • Yellow cheese (as much as you want)
  • Parmesan (as much as you want)

You can also "veganize" the recipe by using soy milk, vegan butter and vegan cheese :-) Soy milk works well at high temperatures and can be used as an alternative in practically any recipe involving cow milk.

Since potatoes and kale have a pretty neutral taste, I use olives to add an extra natural salt in the pie.

Read: Preparing for a plastic-free month - part 1.


One of the secrets to making a pie with crispy crust is to smear the pie plate with butter. Not margarine, but real butter ;-)

Make the dough

Mix the flour and salt in a medium bowl. Add small chunks of butter in the mixture and blend well together until the crumbs are the size of small pearls.

Add water, one table spoon at a time and knead the dough until it turns smooth. You'll know that the dough is ready when you pinch and it holds together.

Press the dough against the pie plate, starting at the center and until completely covered including the sides. There are many ways of pressing a pie crust. I can't say that my method is the most elegant of them all, but it does the job :-)

When you're done, use a fork to poke small holes in the dough.

Place the pie plate in the fridge for 15 minutes.
Potato-kale pie: Poke the dough with a fork
Poke the dough with a fork

Potato filling

Wash, peel and slice the potatoes thinly while you're waiting for the dough. Chop the garlic finely.

Add the potato slices and garlic in a small saucepan filled with milk, salt and pepper. Cook for three minutes and let it cool down before you add the filling to the pie plate.

When you're done with potato filling, take out the pie plate and pre-heat the oven to 200 degrees.
Cook potatoes and garlic in milk

Creamy polenta

Mix polenta, water, salt and herbs in another small saucepan. Bring the water to boil and continue whisking until the polenta has thickened (3-4 minutes). The longer you cook it, the thicker it gets (and harder to work into the filling).
Making polenta for potato pie with kale
Making polenta for potato pie with kale

Kale filling

Wash the kale and remove the leaves from the stem. Pan-fry the kale in oil and a little butter, for no longer than one minute.

Time to pie it up!

Add the potato filling first in an even layer, followed by the kale filling. Then cover the vegetables in polenta and try to work it into the vegetables with a fork.

Grate the cheese and parmesan. Cut the olives in smaller pieces and sprinkle them on the pie.

Place the pie plate in the oven for 30-40 minutes. When the cheese is golden, you'll know it's ready! :-) Keep refrigerated after cooling.
Good, old potato-kale pie
Good, old potato-kale pie

While you're waiting for the pie, you might as well dish up a refreshing salad :-) I used lettuce and Swiss chard from the balcony garden, added lemon drops, salt and pepper. Simple, but overly delicious :-)

Bon appetite!

Continue to read:
How to reduce your meat consumption, also for the lazy cook.

Recipe for untraditional vegetarian thai red curry with noodles.

Have your say about what you just read :)

Post a Comment

Related Posts Plugin for WordPress, Blogger...