for 4 person

Kale

100 g	dried tomatoes in oil, drained, in fine stripes
200 g	washed, prepared kale
½ tsp	hot paprika
½ tsp	salt

Pie

2	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
140 g	cream cheese with horseradish (e.g. Cantadou)
1	egg, beaten
1 ½ tbsp	Hemp seeds

How it's done

Kale

Heat 1 tbsp of oil from the preserved tomatoes in a wide pan. Add the kale and tomatoes, cook for approx. 8 mins., season.

Pie

Roll out one piece of dough, place in the baking tray along with the baking paper. Prick the dough firmly with a fork, cover with the cream cheese, leaving a border of approx. 1 cm all the way around. Spread the kale on top. Brush the edges of the dough with a little egg. Roll out the second piece of dough, place on top, remove the baking paper. Press the edges of the dough down firmly. Score a diamond shape into the dough with the back of a knife – do not cut all the way through. Glaze with the remainder of the egg, sprinkle with the hemp seeds.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 220 °C. Remove, allow to cool slightly on a rack, serve just warm.

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