KALE & SAUSAGE PIE
Preheat the oven to 200°C. To make the pastry, cut the butter into small cubes. Combine butter and flour in a food processor until it resembles bread crumbs (or you can use a fork to combine). Slowly drizzle in the water. Add just enough water for the dough to stick together when you press it into a ball. Press gently into a disc, cover in cling wrap and refrigerate for 30 minutes. Remove dough from fridge and roll out on a lightly floured board or counter top. Roll dough into a circle about 2cm bigger than your pie dish (it’s best to use one with a removable bottom). Carefully place dough in your dish and stab holes with a fork a couple of times. Place parchment paper or tin foil over dough and fill pie with baking beans (or dried beans or rice). Alternatively, use 3 to 4 layers of phyllo, brushed with melted butter, to line your pie dish.
Bake the tart shell for 20 minutes. Remove the paper or foil and the beans (bring the corners of the paper or foil together, catching the beans in the centre, and gently lift out without spilling any beans) and bake for another 5 minutes until the crust is light brown. Remove from the oven and let it cool on a wire rack.
To make the filling, heat the butter and oil in a pan over medium heat. Add the onion and garlic and fry for a few minutes until golden brown. Season with salt and pepper. Remove onions from pan and set aside. Brown the sausage meat in the same pan, breaking it up as you brown the meat. Remove from pan and set aside. Now add the kale to the pan and fry for a few minutes. Add the stock and scrape any bits from the bottom of the pan. Cover and cook for 3 to 5 minutes until the kale has wilted. The mixture should be fairly dry. If not, cook uncovered for a minute or two. Mix the cooked kale with the sausage meat and onions. Allow to cool for 5 minutes. Add basil, egg and cheese. Season with salt and pepper. Spoon mixture into the baked tart shell. Bake for another 10 to 15 minutes at 200°C. Remove the tart from the oven when the filling is set and golden brown. Cool slightly on a wire rack before serving.