Must-have holiday dish

Start by sweating out shallots and garlic in a skillet.

Add fennel to the skillet and sauté.

Stir in flour to create a roux.

Pour in chicken stock to achieve a veloute sauce consistency.

Add baby kale to the skillet and wilt it for a couple of seconds.

Prepare puff pastry by cutting slits in it for air to escape.

Layer the wilted kale mixture into a pie dish and cover with puff pastry.

Brush the puff pastry with egg wash.

Bake until the puff pastry is golden and flaky.

Let the pie rest before slicing and serving.

Top with a basil vinaigrette before serving.

Equipment Needed

Spice Level:

Dietary

Allergens