Kale and Mushroom Pockets
These Kale and Mushroom pockets are a lot like empanada’s. Anytime you can stuff pockets of dough with anything I think it is a winner. Especially when the kale is cooked down in white wine and mixed up with cheddar cheese!
Kale and Mushroom Pockets
ingredients
2 Tbsp olive oil divided
3/4 lb mushrooms (I used a mix of baby bellas and porcini)
salt
pepper
1/2 Tbsp fresh rosemary, chopped
red onion, thinly sliced
5 c kale leaves (leaves removed from the rib)
1/3 c white wine
1 can ready-made biscuits
1 egg white, beaten
1 c white cheddar cheese, grated
1/2 c flour
instructions
Preheat the oven to 350 degrees and grease a baking sheet or use parchment paper.
In a large pan heat 1 tablespoon of olive oil in a large pan. Add the mushrooms, salt, and pepper. Stir the mushrooms every once in awhile as they brown.
Once the mushrooms have browned, add the rosemary and saute for a minute more. Then reserve the mushrooms in a larger bowl.
Return the pan to medium heat. Add 1 tablespoon of olive oil to the pan. Add the onion and saute for 2 minutes on its own then add in the kale leaves and wine. Cover the pan and stir frequently over the next couple of minutes until the kale is very tender.
Once the kale is tender (about 10 minutes) uncover the pan and let it cook until all of the liquid has evaporated out of the pan.
Add the grated cheese to the bowl with the mushrooms and mix. Then add the kale to the bowl and gently mix again.
ASSEMBLY
Separate the biscuits (tops from bottoms). Roll out each biscuit piece on floured surface into a 5 inch circle. Cover one half with the filling and fold the dough over to enclose it. Use a fork to seal the "seam."
Poke 2 or 3 little holes into the top of each pocket. Brush the tops of the pockets with the egg whites. Bake in the oven for 17-20 minutes. Until you see them golden brown.