With hearty kale, seasonal squash, and sweet, briny peppadew peppers, Erin McDowell's double-crust puff pastry pie, known as a pithivier, makes for a satisfying vegetarian meal. This recipe is shared in partnership with LG Studio. GET THE RECIPE ►► https://f52.co/3nK7d78INGREDIENTS20 ounces squash, peeled, seeded, and diced (567 grams)1 large sweet onion, halved, peeled, and diced (390 grams)1 head garlic, top 1/3 cut off and placed on a piece of aluminum foil large enough to wrap it up (60 grams)3 tablespoons extra-virgin olive oil, divided (45 grams)Kosher salt and freshly ground black pepper, as needed1 large bunch stemmed lacinato kale, torn into bite-size pieces (145 grams)1 cup finely chopped peppadew peppers (220 grams)1 tablespoon honey (22 grams)1/2 teaspoon red pepper flakes (2 grams)1 recipe Rough Puff Pastry (or 2x pie crust recipe, prepare as rough puff pastry)SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
