A shortcrust pasty case filled with fresh kale and vintage cheese


Introducing a delicious and comforting dish, the Shortcrust Pastry filled with Fresh Kale and Vintage Cheese! This savory pastry is made with a crispy and crumbly shortcrust pastry case that encases a filling of tender kale leaves and rich, flavorful vintage cheese. The combination of these ingredients creates a mouth-watering dish that is perfect for a quick and easy lunch or dinner. Whether you’re a fan of hearty greens or a cheese connoisseur, you’ll love this satisfying dish. So gather your ingredients, preheat the oven, and let’s get started!


  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and cubed
  • 3-4 tbsp cold water
  • 1 1/2 cups chopped kale leaves
  • 1/2 cup shredded vintage cheese
  • 1 egg, beaten for egg wash


  • In a large bowl, whisk together flour and salt.
  • Using a pastry cutter or your fingertips, cut in the butter until the mixture resembles coarse crumbs.
  • Slowly add the cold water to the flour mixture, 1 tablespoon at a time, until a dough forms.
  • Knead the dough briefly and shape it into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Preheat your oven to 375°F (190°C).
  • On a floured surface, roll out the dough to 1/8-inch thickness.
  • Cut out circles of dough using a cookie cutter or cup and place them in a muffin tin.
  • In a separate bowl, mix together the kale and cheese.
  • Spoon the kale and cheese mixture into the pastry-lined muffin cups.
  • Roll out the remaining dough to make a top for the pasties. Place the top on each filled pastry and crimp the edges to seal.
  • Brush the beaten egg over the tops of the pasties.
  • Bake for 25-30 minutes, or until the pastry is golden brown.
  • Remove from the oven and let the pasties cool for 5 minutes before serving.
  • Enjoy your delicious and hearty kale and vintage cheese shortcrust pasties!

IMPORTANT: As this is an AI generated recipe, the results may not be satisfactory, or more importantly, not even be edible. With that in mind, if you do decide to follow this recipe and directions exactly, make sure that the result is safe to eat before you eat it.