Nancy’s Recipes

Desserts

Kale and Apple Pocket Pies

Featured Product: Nancy’s Organic Cream Cheese

 

Ingredients

Filling

  • 1 Tbsp. Olive Oil
  • ½ Yellow Onion, diced
  • ½ Granny Smith Apple, diced
  • 1 Bunch Kale, stems and ribs removed, leaves coarsely chopped
  • 2 Tbsp. Dried Cranberries, coarsely chopped

Pies

  • 15 oz. Prepared Pie Dough, chilled and rolled to about 1/8 inch
  • 4 oz. Nancy’s Plain Organic Cream Cheese
  • 1 Whisked Egg, for brushing

 

Directions

  1. Preheat the oven to 385 degrees and prepare a large sheet pan with parchment paper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until softened, about 5 minutes.
  3. Add the diced chopped apple, kale, and dried cranberries. Sauté the mixture for another 5 minutes until the kale is softened but still vibrant. Season with salt and pepper.
  4. Use a biscuit cutter or the lid to a pint jar to cut about 24 rounds of prepared pie dough. Place half of them on the baking sheets and spread 2 tsp. cream cheese onto the center of each.
  5. Top the cream cheese with a spoonful of the cooked kale mixture and brush the edges of the dough with whisked egg.
  6. Top the pies with the remaining dough rounds, gently pressing down the edges. Crimp them with a fork to seal.
  7. Brush the tops of the pies with whisked egg. Poke a few holes in each to allow venting while baking.
  8. Bake the pies until golden, about 20 minutes. Transfer to a wire rack to cool before serving.