All you need is:
For the dough:
• 300 g plain flour 2 cups, plus more for dusting
• 1 tbsp olive oil
• Salt
• Black pepper
• 1cup 150ml water 2/3
For the filling:
• Large handful kale or similar green vegetable
• 1 onion finely diced
• 3 cloves garlic minced
• 4 tbsp fresh parsley chopped
• 1 tbsp olive oil
• Salt
• Black pepper
• Extra virgin olive oil optional, to serve
Instructions
• Add the plain flour, olive oil and salt and pepper to a large mixing bowl. Gradually add the water, knead the mixture with clean hands until it comes together into a dough. The dough should be moist but not overly sticky, so you may not need all the water (or you may need a dash more!).
• Continue to knead for a few more minutes, until the dough is fairly elastic. Place the ball of dough into a lightly oiled bowl, and cover with a tea towel. Leave to rest for 1 hour.
• While the dough is resting, prepare the filling. • Remove any tough stems from the kale and chop the leaves. Add the finely diced onion, garlic and parsley, along with a tbsp of olive oil and a touch more salt and pepper. Mix well and set aside.
• When the dough has rested, transfer it to a lightly floured surface. Divide the mixture in two and roll the first section out to your desired size (the thinner the better). My baking tray measured around 12 x 9 inches, so I kept this in mind when rolling.
• Transfer the rolled-out dough to a sheet of baking paper, and add the kale filling, making sure it’s spread out evenly to the edges of the dough.
• Roll out the second piece of dough in the same way and place it over the kale filling.
• Using a rolling pin, press the two layers of dough together over the filling, pressing out as much air as possible and tightly sealing the edges. Make a few small holes in the top of the pie with a fork.
• Bake at 190°C (Gas Mark 5 / 375°F) for around 20 minutes, until lightly browned. Cut into diamonds with a pizza cutter, and serve warm, drizzled with extra virgin olive oil if desired.
