'2 tablespoons of finely chopped onion'
1/2 cup of grated carrot
'2 tablespoons of butter'
1 1/2 cups of blanched and chopped kale (2 bunches)
3 eggs
1 cup of milk
'1/4 cup of grated cheddar or Parmesan cheese'
To make the dough
2 cups of all-purpose flour
3/4 cup of cold butter or margarine, cut into small pieces
5 to 6 tablespoons of cold water
'2 tablespoons of finely chopped onion'
1/2 cup of grated carrot
'2 tablespoons of butter'
1 1/2 cups of blanched and chopped kale (2 bunches)
3 eggs
1 cup of milk
'1/4 cup of grated cheddar or Parmesan cheese'
To make the dough
2 cups of all-purpose flour
3/4 cup of cold butter or margarine, cut into small pieces
5 to 6 tablespoons of cold water
Fry the carrot and onion in butter or margarine over low heat until soft
Let it cool down
Blot the blanched kale with paper towels to remove excess moisture
Beat the eggs with milk and mix in grated cheese
Combine all the ingredients and mix well
To make the dough, cut the cold butter or margarine into small pieces
Add the flour and knead with your fingertips until it forms a crumbly mixture
Add the water, one tablespoon at a time, mixing quickly with a fork
Sove the dough 3 to 4 times to form a ball (do not worry about achieving a smooth and uniform dough)
Refrigerate for 1 hour in a plastic bag or wrapped in aluminum foil
Roll out the dough on a clean surface dusted with flour
Mold the dough into a cake shape and fill it with the kale filling
Bake in a preheated oven at moderate temperature (170°C) for 30 minutes
Garnish with salt and serve.
