Kale + Mushroom Pot Pie

• servings: Serves 4

Ingredients

1½ pounds [680 gl assorted fresh mushrooms, tough stems discarded, roughly chopped

1 large yellow onion, finely chopped

¼ cup [60 mll extra-virgin olive oil

Kosher salt

½ pound [227 g] kale (any type), tough stems discarded, coarsely chopped (1 standard bunch)

3 large carrots, peeled and finely diced

½ cup [113 gl sour cream

One 5.2-ounce [150 gl package garlic-and-herb Boursin cheese (or goat cheese)

1 teaspoon freshly ground black pepper

1 sheet puff pastry from a frozen package [about 8 ounces (227 g)], thawed

1 large egg, lightly beaten

A large pinch of flaky salt (such as Maldon... or just regular salt), for finishing

Directions

Preheat your oven to 400°F [200°C].

Place the mushrooms and onion on a sheet pan. Drizzle with the olive oil and sprinkle with 1 teaspoon kosher salt. Use your hands to toss everything together and spread out in an even layer (the vegetables will be packed tightly). Roast, stirring occasionally, until the vegetables are just softened, about 20 minutes. Reserve the mixture.

Bring a medium pot of water to a boil and salt it generously. Add the kale and carrots and cook until they're just tender, about 3 minutes. Drain in a colander and press down to extract all the extra liquid.

Place the sour cream, Boursin cheese, and black pepper in a large bowl and stir well to combine (the cheese might be a little lumpy, and that's okay). Stir in all the vegetables. Season the mixture to taste with salt and transfer it to a 9-inch [23-cm] cast-iron skillet (or other medium ovenproof skillet or a baking dish).

Place the puff pastry sheet on a cutting board and use a chef's knife to cut it into small triangles. Shingle the triangles on top of the pot pie filling.

Use a pastry brush or your fingertips to brush the egg over the surface of the pastry (you probably won't use the entire egg, and that's okay - discard or save for your next omelet). Sprinkle the pie with the flaky salt.

Bake the pie until the pastry is puffed up and dark brown, about 30 minutes. Serve hot.

Notes

On drive

Simply Julia

Don’t use a glass casserole dish