Italian-Style Kalebanzo Vegetable Pie | Arctic Gardens Food Service
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Italian-Style Kalebanzo Vegetable Pie

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Italian-Style Kalebanzo Vegetable Pie

Portions:

40

Preparation Time:

Cooking Time:

Ingredients

  • 10 (160 g) 20 cm (8 inch) pre-made pie crusts, fresh or frozen
  • 2 kg (1 bag) Arctic Gardens Kalebanzo Blend
  • 2 kg (1 bag) Arctic Gardens Diced Butternut Squash
  • 25 ml (1 2/3 tbsp) garlic, chopped
  • 12.5 ml (2 1/2 tsp) hot red chili pepper flakes
  • 120 ml (1/2 cup) extra virgin olive oil
  • 15 (1 tbsp) ml sea salt
  • 2.5 ml (1/2 tsp) fresh ground black pepper
  • 8 large eggs: 4 egg yolks and 2 whole eggs for the pie filling and 2 egg yolks to baste the pie crusts
  • 500 ml (2 cups) Parmigiano Reggiano cheese, grated
  • 1 ml (1 pinch) ground cinnamon (+/- to taste)
  • 2 ml (2 pinches) ground nutmeg (+/- to taste)
  • 875 ml (3 ½ cups) goat cheese, crumbled

Preparation

  1. Preheat oven to 375°F (190 °C). Prepare all the ingredients.
  2. Place the diced squash on a cooking sheet. Season with salt and pepper and mix with olive oil. Place in the preheated oven and bake for 20 minutes. Take out and let stand. Lower the oven to 350°F (180 °C).
  3. Sauté the Kalebanzo blend over medium heat in olive oil, with the garlic and red chili pepper flakes. Cover and heat while stirring constantly until the big pieces of kale come apart. Season with salt and pepper. Transfer and spread out on baking sheet. Let cool.
  4. In a food processor, purée the cooked squash. Transfer to a bowl.
  5. Whisk the eggs. Transfer them to the bowl and mix well. Add ¾ of the Parmigiano Reggiano cheese, half of the goat cheese and season with salt, pepper and fresh ground nutmeg. Mix well.
  6. Pour the squash blend into the pie crusts*. Spread the Kalebanzo blend evenly over the squash blend in each pie. Top off each pie with the remaining Parmigiano Reggiano cheese and goat cheese.
  7. Cover the pies with the remaining pie crusts and seal the edges with your fingers or a fork. With a fork, cut vents in the top of the pie crusts. Paint the top of your crust with the egg wash (eggs yolks with water) to make your pies golden brown.
  8. Bake the pies at 350°F (180 °C) for 40-55 minutes or until the pies are golden brown. (Make sure that the bottoms of the pies are cooked enough). Let cool. Cut pies into 4 slices each and serve.

Optional: Add pancetta, grilled or sautéed chicken, or diced sausage. Sauté with the Kalebanzo blend.

* Pie crusts turn out better if you poke with a fork and blind bake the bottom crust before adding the pie stuffing.