Montreal Steak & Chop Mini Green Pies : World Spice Merchants

Montreal Steak & Chop Mini Green Pies

Paying homage to the Canadian province where the blend originated,

Montreal Steak & Chop is inspired by the French flair for deft seasoning and the British love of large slabs of beef. A rough and chunky mix of bold spices, it's easy to see why this...

showcases both the French flair for deft seasoning, and the British love of beef. While usually associated with steak, we tried the blend in these vegetarian mini pies, with thrilling results.

Perfect for appetizers, brunch or to have alongside a bowl of soup, these little pies are hearty, but not too heavy. Even the most specialized of spice blend can have hidden layers of versatility, and here the

Montreal Steak & Chop

Montreal Steak & Chop is inspired by the French flair for deft seasoning and the British love of large slabs of beef. A rough and chunky mix of bold spices, it's easy to see why this...

lends its rich flavor to an entirely vegetarian dish. Bon appétit!

Ingredients

1/2 pound Kale, stems and leaves thinly sliced and separated
2 tablespoons olive oil
1 large onion, diced
2 scallions, chopped
2 ounces arugula
1/2 bunch fresh parsley
2 tablespoons chopped fresh dill
4 ounces ricotta, drained
3.5 ounces aged white cheddar
2 ounces feta, crumbled
Grated zest of one lemon
2 eggs
1/4 cup

Montreal Steak & Chop

Montreal Steak & Chop

Montreal Steak & Chop is inspired by the French flair for deft seasoning and the British love of large slabs of beef. A rough and chunky mix of bold spices, it's easy to see why this...
1/3 teaspoon

Pacific Flake Sea Salt

Pacific Flake Sea Salt

Fire evaporated and hand harvested the old fashioned way, we're pleased to offer this Pacific Flake Sea Salt from the cold and pure waters of Northern California. Hand crafted from s...
Puff pastry, thawed but still cold

Preparation

Preheat oven to 350 degrees F.

Heat olive oil in a deep skillet over medium heat. Add onion to pan and sauté until translucent, about 8 minutes. Then add chopped kale stems, cooking about 4 minutes, stirring occasionally.

Add sliced kale leaves to the skillet, raise heat to medium-high and cook, stirring, until wilted, about 4 minutes. Add scallions, arugula and herbs. Cook for two minutes more and transfer to a colander.

Once cool enough to handle, squeeze out as much liquid as you can. Transfer to a bowl and mix in cheese, zest, eggs, salt and Montreal Steak & Chop.

Lay out a sheet of puff pastry, cut into 12 squares and brush with olive oil. Lay the oiled squares into the cups of a muffin tin. Repeat, alternating the angles of the squares so that they cover the sides of each muffin cup.

Fill each cup with herb mixture. To top each cup, cut a round of pastry dough, and place on top of each cup.

Brush lightly with egg wash, sprinkle with a little bit of extra salt and bake for 40 minutes, or until the puff pastry turns golden brown. Serve warm or at room temperature as an an appetizer or an accompaniment to brunch or a bowl of soup.

Notes:

Can also use a mixture of chard, spinach, turnip, mustard or dandelion greens for the kale and arugula in this recipe.