RECIPE: Layered Chicken and Kale pies with Hood Sour Cream! #ad #FastFamilyMeals @hphoodRECIPES | Nirasha Jaganath | September 28, 2015 at 1:46 pm
So as my final post for Hood® Sour Cream I’ve created a dish inspired by one of the winners in the Hood Sour Cream Fast Family Meals Contest. If you want to be inspired by the submissions then follow the #FastFamilyMeals hashtag to see what others are whipping up. While I love the dip the winner created, and it is crazy tempting to do a dip recipe, (because Hood Sour Cream makes the best dip EVAH!) I scooted over to create something more of a comfort food. It must be the little bite in the air these fall mornings that left me craving a warm dish. I store puff pastry in my freezer religiously because I can put anything in those and my kids devour them. Plus they make excellent hand food and can be small as an appetizer or large for full meal.
For super busy moms, (that’s every mom mind you) know that you can also double up this recipe and freeze before the 2nd bake (cooling completely first) so that you can bake when you want and have your own ready made meals.
Hood® Sour Cream is such an easy base to any recipe that it lends itself well to recipes for all seasons. In fact I used some leftover kale and Hood Sour Cream paste and drizzled it over polenta the next day. Seriously peeps how versatile is that? (I’ll paste a picture of that at the end so you can see it).
Layered Chicken and Kale pies with Hood Sour Cream!
1 lb boneless chicken (you can use leftover rotisserie/roast chicken too and skip the chicken cooking part)
1 tsp ground cumin
1 bunch of kale, with thick middle vein removed or a 15 oz tub of baby kale (I’m lazy so I buy baby kale and skip the prep step)
1/3 cup of Hood Sour Cream
1 tbsp Olive or canola oil (see I told you the recipe was adaptable) to saute chicken
1 carrot grated
1 cup sliced mushrooms
1 roll of puff pastry
salt to taste
pepper to taste
If puff pastry is frozen, remove from freezer 30 minutes before or leave in refrigerator night/morning of. Preheat oven to 400 degrees Fahrenheit.
Unfold/unroll puff pastry sheets and cut into squares of desired size with a pizza cutter. Place directly on a baking sheet and using the back of a tablespoon press slightly to make an indentation in the center of the square.
This creates a slight “bowl” to cradle the goodness you are about to nestle in those squares. Now you can bake for 5-6 minutes. We do this to get the pastry firm without cooking completely.
Cut chicken in thin strips and sauté them in oil. Add salt and pepper to taste and cook until done. Add to a bowl for topping station.
Blend kale and Hood Sour Cream in a food processor. Season with salt and pepper. Add to bowl for topping station.
Thinly slice mushrooms and add to bowl for topping station.
Grate carrot and add to bowl for topping station.
Once you have removed the puff pastry squares from oven (if it cools a bit while you were prepping other toppings it is fine, this recipe works around you), start the toppings.
Start with the kale and Hood Sour Cream paste, then the chicken, then the mushrooms.
At this point, as a personal preference I lightly brush the mushrooms with some oil so it creates a more roasted effect.
Then I sprinkle some grated carrots, and I chose this instead of cheese I still wanted to play with fall vegetables in my food, plus the color!!!
Bake for an additional 10-12 minutes until golden brown! Cool slightly and enjoy!
And there you have it! I promise you that those who crinkle their noses up at kale or other greens will enjoy these. Paired with the creaminess of Hood Sour Cream they get tastier yet remain nutritious!
Oh, you didn’t think I had forgotten, had you? I promised you an extra pic of using that same blend of kale and Hood Sour Cream in a dish the next day and here is a picture of it. Rolls of polenta sliced, topped with the kale and Hood Sour Cream paste and baked!
Disclosure: I’m a Hood® Sour Cream ambassador and this is a sponsored post!