St. Patty’s Day Hand Pies
By Nancy Eisman
A St. Patrick’s Day favorite, Wikipedia defines colcannon as a traditional Irish dish of creamy mashed potatoes with cooked cabbage or kale. Usually brought to the table in a bowl or on a platter, I decided to serve up my version in a unique way. Since pretty much everything is better enrobed in puff pastry, I created these St. Patty’s Day Hand Pies to add even more fun to the holiday’s festivities.
Lacinato kale, aka cavolo nero, dinosaur kale or Tuscan kale, is deep dark green in color, slightly thinner and more tender than curly kale, and a nutrition powerhouse. While colcannon often contains scallions, this recipe features Melissa’s Cleaned & Sliced Leeks for both convenience and for their mild, slightly sweet, zesty flavor.
You’ll want a good potato to veg ratio in every bite, so blend the ingredients well and evenly. Best enjoyed hot out of the oven, also feel free to serve these little crunchy-on- the-outside-creamy-and-steamy-on-the-inside bundles with the dipping or drizzle sauce of your choice.
St. Patty’s Day Hand Pies
2 tablespoons Olive Oil
2 cups Cleaned & Sliced Leeks
3 cloves Garlic, minced
1/2 bunch Lacinato Kale, chopped
Salt and Pepper
1/2 bag (1.5 lbs.) Dutch Yellow® Potatoes
1/3 cup Plant-Based Milk, plain and unsweetened
1/3 stick Plant-Based Butter
1/2 teaspoon Ground Nutmeg
Salt and Pepper
1 box Frozen Puff Pastry, defrosted in the refrigerator
Sesame Seeds
Dried Parsley
Preheat the oven to 350º F.
Caramelize the leeks and garlic in the olive oil for about 4 to 5 minutes. Add the chopped kale and sauté until tender. Set aside.
Boil the potatoes until tender, 8 to 10 minutes. Drain and mash to a slightly chunky consistency. Add plant-based butter, milk, nutmeg, and salt and pepper to taste. Combine the leek and potato mixtures and set aside.
Remove the puff pastry from the box, one sheet at a time. Use a rolling pin to roll the sheet out, cut each sheet into 12 even squares. Place some of the filling on half the squares and then cover with the remaining squares. Press the edges with your fingers and then press again with a fork to seal.
Brush the tops with some plain, unsweetened plant-based milk and sprinkle with sesame seeds and dried parsley. Make 2 slits in the top of each pie to vent out any steam. Bake for about 20 minutes until puffy and golden brown. Let cool about 10 minutes before eating as filling will be very hot.
A St. Patrick’s Day favorite, Wikipedia defines colcannon as a traditional Irish dish of creamy mashed potatoes with cooked cabbage or kale. Usually brought to the table in a bowl or on a platter, I decided to serve up my version in a unique way. Since pretty much everything is better enrobed in puff pastry, I created these St. Patty’s Day Hand Pies to add even more fun to the holiday’s festivities.
Lacinato kale, aka cavolo nero, dinosaur kale or Tuscan kale, is deep dark green in color, slightly thinner and more tender than curly kale, and a nutrition powerhouse. While colcannon often contains scallions, this recipe features Melissa’s Cleaned & Sliced Leeks for both convenience and for their mild, slightly sweet, zesty flavor.
You’ll want a good potato to veg ratio in every bite, so blend the ingredients well and evenly. Best enjoyed hot out of the oven, also feel free to serve these little crunchy-on- the-outside-creamy-and-steamy-on-the-inside bundles with the dipping or drizzle sauce of your choice.
St. Patty’s Day Hand Pies
2 tablespoons Olive Oil
2 cups Cleaned & Sliced Leeks
3 cloves Garlic, minced
1/2 bunch Lacinato Kale, chopped
Salt and Pepper
1/2 bag (1.5 lbs.) Dutch Yellow® Potatoes
1/3 cup Plant-Based Milk, plain and unsweetened
1/3 stick Plant-Based Butter
1/2 teaspoon Ground Nutmeg
Salt and Pepper
1 box Frozen Puff Pastry, defrosted in the refrigerator
Sesame Seeds
Dried Parsley
Preheat the oven to 350º F.
Caramelize the leeks and garlic in the olive oil for about 4 to 5 minutes. Add the chopped kale and sauté until tender. Set aside.
Boil the potatoes until tender, 8 to 10 minutes. Drain and mash to a slightly chunky consistency. Add plant-based butter, milk, nutmeg, and salt and pepper to taste. Combine the leek and potato mixtures and set aside.
Remove the puff pastry from the box, one sheet at a time. Use a rolling pin to roll the sheet out, cut each sheet into 12 even squares. Place some of the filling on half the squares and then cover with the remaining squares. Press the edges with your fingers and then press again with a fork to seal.
Brush the tops with some plain, unsweetened plant-based milk and sprinkle with sesame seeds and dried parsley. Make 2 slits in the top of each pie to vent out any steam. Bake for about 20 minutes until puffy and golden brown. Let cool about 10 minutes before eating as filling will be very hot.
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