Related Recipes
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Preheat oven to 400F and line 2 large baking sheets with parchment paper.
Heat oil in a large non-stick skillet over medium-high heat. Sauté cherry tomatoes with mushrooms for 3 minutes. Stir in kale, broccoli, onion, red pepper, olives, rosemary, thyme, salt and pepper; cook until kale has wilted. Transfer mix to a large mixing bowl and let cool to room temperature. Once cooled, mix in diced cheddar.
Cut each puff pastry sheet into 6 equal rectangles. Place 8 rectangles onto each prepared baking sheet. Mound 2 tbsp filling onto each rectangle. Top with remaining rectangles and crimp edges by pressing with a fork.
Brush tops with evenly with egg, and sprinkle with shredded cheddar. Bake each tray for 25-30 minutes or until golden brown and puffed. Garnish with pepper and thyme leaves.
Leftover hand pies will keep refrigerated for up to 5 days.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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