Samantha Seneviratne’s Kale and Sausage Pizza Pies
Rated 3.8 stars by 13 users
Servings
6
Ingredients
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2 1/2 cups all-purpose flour, plus more for rolling
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½ cup freshly grated Parmigiano Reggiano cheese
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Pinch kosher salt and ½ teaspoon freshly cracked black pepper
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2 sticks unsalted butter, cut into pieces
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½ cup ice water
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¾ cup Rao’s Homemade Pizza Sauce, plus more for serving
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1 tablespoon olive oil
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½ medium yellow onion, diced
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1 clove garlic, grated
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2 spicy or sweet Italian sausages, casings removed
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8 ounces lacinato kale, ribbed and chopped
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Kosher salt and freshly ground black pepper
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6 ounces low-moisture mozzarella cheese, sliced
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1 large egg, lightly beaten
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Shredded Parmigiano Reggiano cheese, for sprinkling
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Rao’s Homemade Pizza Sauce, for dipping
Pastry
Filling
To Finish
Directions
Prepare the pastry: In the bowl of a food processor, combine the flour, cheese, salt and pepper, and pulse to combine.
Add the butter and pulse until the mixture resembles coarse sand with some larger pieces.
Add the water and pulse until the dough is evenly moistened and holds together when you squeeze a clump in your hands. After adding the liquid, stop processing the dough before it has come together as a ball in the machine. It should still be crumbly.
Divide the dough evenly onto two pieces of plastic wrap and use the edges of the plastic to bring the mixture together and form it into two square. Refrigerate for at least 1 hour.
Prepare the filling: In a large skillet heat the oil over medium heat. Add the onion and garlic and cook until softened, about 4 minutes. Add the sausages and cook, breaking them up with a wooden spoon, and cook until no longer pink, 4 minutes.
Add the kale, toss to combine, and cover. Cook, stirring occasionally, until the kale has softened, about 4 minutes. Season filling mixture to taste with salt and pepper. Set aside to cool completely.
On a lightly floured surface, roll the dough out into a 10 x 12 inch rectangle. Trim the edges and then cut six 3 x 6 inch rectangles. Repeat with the remaining dough.
Set 6 rectangles on a parchment-lined rimmed baking sheet. Divide the cheese, filing, and Rao’s Homemade Pizza Sauce between each rectangle. Top with the remaining rectangles. Use a fork to crimp the seal the edges. Brush with the egg wash and sprinkle with more Parmigiano- Reggiano cheese. Cut a small slit into the top of each pie. Chill for 15 minutes.
Preheat the oven to. 400°F. Bake the pies until puffed and golden brown, about 25 minutes. Serve warm with more sauce.
