Tired of the same old greens on your plate? Try the leaves from cauliflower, broccoli, Brussels sprouts, beets, turnips and radishes in soups, salads and stir fries — they're edible! Doing so ...
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup butter
- 1/2 cup ice water
- 1 tablespoon oil
- 1 tablespoon garlic
- 1/4 small onion, small diced
- 1-1/2 Roma tomatoes, small diced
- 2 cups cauliflower leaves, finely chopped
- Black Pepper
- 8 tablespoons ricotta cheese
- 5 tablespoons Parmesan-Reggiano cheese, finely grated
- 1 egg, lightly beaten with 2 teaspoons water
- Dash of cayenne pepper (optional)
To make pie dough: Combine flour and salt in a bowl. Add cold, cubed butter and work into the flour with your hands. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Chill dough for at least one hour.
To make filling: Heat the oil in a nonstick skillet over medium-high heat. Add the garlic, onion, tomatoes, leaves, salt and pepper. Cook until wilted and the liquid from the tomatoes has almost completely evaporated, about three minutes. Remove from the stove.
To assemble hand pies: Preheat the oven to 375°. Prepare baking sheet with parchment paper. In a large bowl, mix together the cheeses.
Place pie dough round on work surface and roll out to 16-inch-wide circle. Cut out an even number of rounds for top and bottom of pies, depending on preferred size. Place a spoonful of the cheese mixture and a spoonful of the sautéed leaves in the center of each dough round. Using a pastry brush, paint the edges of the dough with egg wash. Place another dough round on top of the filling. Gently press down edges with a fork to seal. Repeat with remaining ingredients and rounds.
Place each hand pie on the baking sheet, leaving space between each round. Brush tops of hand pies with remaining egg wash. Bake until pastries puff and turn golden brown, about 20 to 25 minutes. Remove from the oven and serve.