Puff Pastry Packed With Kale, Chevre And Sausage

Name: Puff Pastry Packed With Kale, Chevre And Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Puff Pastry and Filling; 20 pieces kale, not quite a full bunch; 1/2 pound ground chorizo sausage; 1 shallot; 1 garlic clove, grated; 2 tablespoons fresh squeezed lemon juice; 1/4 teaspoon ground nutmeg; 1/4 teaspoon red pepper flakes; salt and pepper to taste; 4 ounces chevre; 1 package puff pastry (2 sheets); 1 egg; Olive Tapenade; 1/4 cup each of pitted black olives, green olives, and kalamata olives; 1 tablespoon capers, drained; 2 teaspoons dijon mustard; 1/2 garlic clove; pepper to taste

Servings: persons

Puff Pastry and Filling
20 pieces kale, not quite a full bunch
1/2 pound ground chorizo sausage
1 shallot
1 garlic clove, grated
2 tablespoons fresh squeezed lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
salt and pepper to taste
4 ounces chevre
1 package puff pastry (2 sheets)
1 egg
Olive Tapenade
1/4 cup each of pitted black olives, green olives, and kalamata olives
1 tablespoon capers, drained
2 teaspoons dijon mustard
1/2 garlic clove
pepper to taste

1
Place a rack in the center of the oven. Preheat oven to 400F. Line two baking sheets with parchment paper and set aside.
2
Wash kale and remove leaves from stems. I used lacinato kale but this could be substituted for other dark leafy green varieties. Rough cut kale into bite size pieces.
3
Turn stove top to medium heat and cook chorizo. Thinly slice the shallot and add to sausage. Cook chorizo and shallot until browned (approx 5 minutes).
4
Place a paper towel on a plate and pour sausage on paper towel to remove excess grease. With another paper towel wipe out frying pan.
5
Add sausage back to frying pan and add the kale, garlic, lemon juice, nutmeg, red pepper flakes and salt and pepper. Cook until kale has wilted. Set aside.
6
Cut each sheet of pastry into 4 equal sized squares. Place 4 pastry squares on each prepared baking sheet.
7
Divide chevre into 8 equal sized chunks.
8
Beat egg and brush egg wash around the outer edge of puff pastry square. Add one heaping tablespoon of filling and crumble one chunk of chevre on top. Fold one corner of the pastry diagonally over filling to the opposite corner. Fold the tip back to form a mini triangle. Brush the pastry with egg wash.
9
Complete steps for remaining 7 squares.
10
Bake for 20 minutes or until golden brown and puffed.
11
Add all the ingredients to a food processor and pulse until ingredients are combined and roughly chopped. You could continue to pulse for a smoother consistency but I like my tapenade chunky. As mentioned earlier, I make the tapenade ahead of time and refrigerate. Also, if you don't have time to make the tapenade from scratch you could easily buy this from your local grocer.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Puff Pastry and Filling, 20 pieces kale, not quite a full bunch, 1/2 pound ground chorizo sausage, 1 shallot, and more.

Yes, Puff Pastry Packed With Kale, Chevre And Sausage falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!