This is a great way to bring the highly nutritious kale into your family’s diet. I often make these pies in a muffin tray and then freeze to bring out for an easy and delicious dinner. They go very well with a potato and kumara mash and steamed green vegetables on the side.

Serves 16
Prep Time 30
Cook Time 1 hour


ready rolled puff pastry, thawed

450 grams mince

1 tablespoon olive oil

1 large red onion, diced

1 large clove garlic (or two small), finely chopped

1 cup kale (after it’s boiled and drained)

1 zucchini, grated

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

⅔ cup beef stock

1 tablespoon flour

salt to taste 

freshly ground black pepper

cheese, grated

milk, for brushing

Preheat the oven to 190°C.

Wash the kale leaves well and tear from the stem. Bring a pot of salted water to the boil. Add the kale and simmer for approximately 5 minutes. Remove from the heat, drain and finely chop the wilted leaves. Measure out a cup of the wilted kale (the rest can be frozen for use in other dishes).

Heat the oil and sauté the onion. Add the garlic and sauté for a further two minutes. Add the mince and brown. Add the kale and zucchini, stir for a couple minutes and then add the tomato paste, Worcestershire sauce, balsamic vinegar, stock and flour. Cover and simmer on a low heat for 20-25 minutes, stirring occasionally. Let the mixture cool.

Cut rounds of puff pastry and place one in each hole of a muffin tin. Add spoonfuls of the mince and kale mixture, top with grated cheese and cover with a second round of pastry. Brush the tops with milk and bake for 20-25 minutes until the pastry looks golden .

To serve: Enjoy with steamed green vegetables and a kumara and potato mash.

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