makes 22 hand pies; serves 6–8
21⁄2 cups (121⁄2 oz/390 g) all-purpose flour
1 cup (8 oz/250 g) cold unsalted butter,
cut into small pieces
4–8 Tbsp (2–4 fl oz/60–120 ml) ice water
2 Tbsp unsalted butter
1 Tbsp olive oil
1⁄2 yellow onion, chopped
2 cloves garlic, minced
1⁄2 lb (250 g) cremini mushrooms,
coarsely chopped
1 bunch kale, ribs removed, leaves
chopped into 1⁄2-inch (12-mm) pieces
1⁄2 cup (4 fl oz/125 ml) chicken or
vegetable broth
3 oz (90 g) fresh goat cheese
1 egg
To make the dough, combine the flour and
1 tsp salt in a food processor and pulse to
mix. Scatter the butter over the flour and
process until the mixture resembles coarse
crumbs. With the machine running, add
the ice water, 1 Tbsp at a time, and process
just until the dough comes together. You
will probably use only 4 or 5 Tbsp; do not
overmix. Turn the dough out onto a lightly
floured work surface and pat it into a disk.
Wrap tightly in plastic wrap and refrigerate
for at least 30 minutes or up to overnight.
To make the filling, in a large frying pan,
melt the butter with the oil over mediumhigh
heat. Add the onion and the garlic and
cook, stirring occasionally, until the vegetables
soften, about 5 minutes. Add the mushrooms
and cook, stirring frequently, until they
caramelize, about 7 minutes. Add the kale,
toss to coat with the other vegetables, and cook
until the kale begins to soften, 3–4 minutes.
Add the broth and cook until it is absorbed,
about 4 minutes. Transfer to a bowl and let
cool completely.
Position 1 rack in the center and a second
rack in the bottom third of the oven and
preheat to 400°F (200°C). Line 2 baking
sheets with parchment paper. Cut the »—›

half to the refrigerator. On a floured work
surface, roll out the dough 1⁄8 inch (3 mm)
thick. Using a 4-inch (10-cm) round cookie
or biscuit cutter, cut out as many circles as
possible. Gather up the scraps and set aside.
Place a heaping teaspoon of the goat cheese
in the center of each circle, top with 11⁄2 Tbsp
of the kale mixture, and fold the circle in half
to enclose the filling. Using fork tines, crimp
the edges firmly to seal and then prick the
top. As the pies are formed, transfer them
to a prepared baking sheet. Repeat with the
remaining dough half, then press together
all of the dough scraps, flatten into a disk,
and roll out, cut out, and fill more circles.
In a small bowl, whisk the egg with 1 Tbsp
water. Using a pastry brush, brush the top
of each pie with the egg wash. Bake the pies,
switching the pans between the racks and
rotating them back to front about halfway
through baking, until they are golden
brown, about 20 minutes. Let cool briefly
before serving.

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