Name: Rustic Kale and Squash Pie
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6 to 8 appetizers
Ingredients: 1 recipe Whole Wheat Pastry Dough; 1/2 cup (75 g) chopped bacon (about 3 slices); 2 cups (280 g) peeled and diced butternut squash; 1 tbsp butter; 8 cups (175 g) thinly sliced kale, stems removed; 1 cup (95 g) thinly sliced leek, white part only; 1 clove garlic, chopped; 1/2 cup (125 ml) water; 1/4 tsp ground nutmeg; 1/4 tsp chopped fresh thyme; 2 tbsp (30 ml) sour cream; 1 egg, beaten; 3/4 cup (180 ml) sour cream; 1 green onion, chopped; 1/2 tsp chopped fresh thyme; Salt and pepper

Preparation

Pie

With the rack in the middle position, preheat the oven to 375°F (190°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper.
In a non-stick skillet over high heat, brown the bacon and squash in the butter for 5 minutes. Add the kale, leek, garlic and water. Cook for 5 minutes or until the kale is al dente. Add the nutmeg and thyme. Season with salt and pepper and toss well. Let cool.
On a lightly floured surface, roll out the dough into a 14-inch (36 cm) disc about 1/8 inch (3 mm) thick.
Place the dough on the prepared baking sheet. Spread the sour cream on the dough up to 2 inches (5 cm) from the edge.
Spoon the cooled filling onto the sour cream. Fold the edges of the dough toward the centre over the filling, forming pleats. Brush the dough with the beaten egg.
Bake for 40 minutes or until the crust is golden brown. Let cool before serving.