Serves 8
¼c olive oil
1c frozen white pearl onions. thawed
2t minced fresh garlic
1T chopped fresh sage
1small bunch kale, ribs & stems removed, leaves chopped
¼c all-purpose flour
3c low-sodium chicken broth
2c butternut squash, peeled, cut ½” lieces
2c rotisserie chicken, meat torn bit-size pieces
s&p
1 sheet puff pastry, thawed
1 egg
1. Preheat oven to 425°F
2. Heat oil in cast iron skillet over medium heat. Add onion; sauté 4 mins
3. Reduce heat to med-low, add garlic & sage, stir 2 mins
4. Add kale, cook & stir until wilted, 4 mins
5. Whisk in flour, cook 4 mins
6. Whisk in broth, ½c at a time; add squash & bring to boil
7. Reduce heat, simmer squash 8-10 mins, until soft
8. Add chicken, s&p. Simmer to heat chicken. Taste/adjust seasoning
9. Unfold puff pastry, smooth creases, place over skillet
10. Whisk egg & 1t water, brush on pastry, cut 4 slits to vent
11. Bake 15 – 20 mins, until pastry begins to brown
12. Reduce heat to 375°F, bake 15 – 20 mins more, until brown
Puff pastry brands: Dufour or Pepperidge Farm
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