Recipe: Puff Pastry packed with Kale, Chevre and Sausage
pepper to taste
1 tablespoon capers, drained
salt and pepper to taste
4 ounces chevre
1/2 pound ground chorizo sausage
1/2 garlic clove
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1 egg
2 tablespoons fresh squeezed lemon juice
2 teaspoons dijon mustard
1 garlic clove, grated
1/4 cup each of pitted black olives, green olives, and kalamata olives
1 shallot
1 package puff pastry (2 sheets)
20 pieces kale, not quite a full bunch


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