Ingredients
Scale
- For the filling:
- 2 tbsp extra virgin olive oil
- 6 cup chopped kale (chopped small)
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/8 tsp pepper (optional)
- 6 tbsp GO Veggie! Mozzarella Style Shreds
- 4 tbsp GO Veggie! Vegan Garlic & Chive Cream Cheese Alternative, at room temperature
- 1 tsp dried oregano
- For the dough:
- 2 cup whole wheat pastry flour
- 1/2 tsp salt
- 1 tsp baking powder
- 4 tbsp GO Veggie! Vegan Garlic & Chive Cream Cheese Alternative
- 4 tbsp extra virgin olive oil
- 4 tbsp water
Instructions
- To prepare the filling, heat olive oil in a large skillet. Add kale, salt, garlic powder and pepper (if using) and cook over medium heat for about 5 minutes. Set aside
- In a large bowl combine cream cheese, shreds and oregano and mix well. Add cooked kale and mix until well incorporated. Set aside
- To prepare the dough, combine flour, salt, baking powder and cream cheese in the food processor. Pulse about 10 times until combined
- Add olive oil and water and continue pulsing 10 to 15 more times, making sure to scrape the sides so all the ingredients are well incorporated
- Transfer mixture to a floured surface and and work it with your hands to form a dough
- Roll out the dough onto an approximately 1/8 inch thick disk. Using a round 3.5 inch cookie cutter, cut out as many circles as you can. Gather the extra dough, reroll it and cut out more circles. Repeat the process until you've used pretty much all the dough (you'll have about 12 dough circles total)
- To assemble the hand pies:
- Preheat oven to 375F. Line a large baking sheet with parchment paper
- Place heaping teaspoon (close to a teaspoon and a half) of kale filling in the center of each dough circle. Fold it over to make a half moon, pinching the edges together. Using a fork, press the edges to make sure the pies are sealed. Transfer to the lined baking sheet
- Bake at 375F for 12 minutes
- Prep Time: 30 mins
- Cook Time: 20 mins