Kale and Corn Pie

Ingredients:

Dough

• 3.5 cups premium flour
• 1/4 tbsp. grated parmesan
• 1 tbsp. sugar
• 1 teaspoon coarse salt
• 330 g chilled unsalted butter, cut into 1 cm cubes, plus extra for greasing the pan
• 0.5 cup fresh parsley leaves
• 1 tbsp white or apple cider vinegar
• 1/3 cup ice water + more as needed
• Special equipment: 20cm square baking dish.

Cabbage filling

• 900 g of kale, stems trimmed, leaves cut into 1 cm wide strips.
• 2 andouille sausages, diced
• 4 green onions, thinly sliced
• 2 tablespoons chilled unsalted butter, cut into small pieces
• 2 tsp hot sauce

Corn stuffing

• 3/4 cup + 1 tbsp heavy cream
• 0.5 cups premium flour + extra for sprinkling
• 1/3 cup yellow cornmeal
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 0.5 tsp baking powder
• 0.5 tsp coarse salt
• 1 cup grated cheddar
• 1 large egg, beaten

Preparation:

1. Dough:
   
   Combine the flour, Parmesan, sugar, and salt in a food processor and pulse until evenly distributed. Add about a third of the chilled butter and pulse until fully incorporated (the mixture will be slightly yellowish). Add the remaining chilled butter and pulse until the mixture resembles very coarse meal with pea-sized pieces of butter.
2. Add the parsley and vinegar and combine. Gradually add ice water through the tube, beating in pulses just until evenly combined. Press the dough in your hand; it should hold its shape and be slightly crumbly. If it's still too dry, pulse again, adding up to 2 tablespoons of ice water.
3. Turn the dough out onto a work surface. Form two-thirds of the dough into a square about 1 cm thick. Repeat with the remaining dough. Wrap each piece tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days.
4. Position a rack on the bottom shelf of the oven and preheat the oven to 200°C. Grease a 20cm square baking pan with butter.
5. Cabbage filling:
   
   Bring a large pot of salted water to a boil. Add the chopped kale in batches, stirring between additions to coat the greens. Return to a boil and cook until the kale is bright green and slightly tender, about 5 minutes. Drain and shake dry. Let the kale cool completely. Gently squeeze out only some of the excess liquid and transfer to a large bowl. Add the sausage, green onions, butter, hot sauce, and 3/4 teaspoon of salt and stir to combine.
6. Corn stuffing:
   
   In a medium bowl, whisk together the flour, cornmeal, egg, melted butter, sugar, baking powder, salt, and 3/4 cup heavy cream until smooth. Add the cheddar.
7. Assembling the pie:
   
   Let the dough pieces sit at room temperature for a few minutes to soften slightly and make them easier to roll. Place the larger piece of dough between two large sheets of floured parchment paper. Roll it out into a square approximately 35 cm (14 in). (If the dough becomes too soft, refrigerate it to firm up, then continue rolling.) Roll out the smaller piece into a rough square approximately 30 cm (12 in).
8. Transfer the larger sheet of dough to the prepared baking pan. Gently press the dough into the bottom and up the sides of the pan, leaving a slight overhang around the edges. Brush the bottom and sides of the dough with the remaining 1 tablespoon of cream. Add the corn filling and spread it evenly. Top with the cabbage filling and spread it evenly. Place the remaining dough on top of the filling, matching the edges as closely as possible with the bottom sheet. Crimp the edges of the two sheets, trim off any excess dough, then fold them over and crimp the edges again to seal the filling in. Brush the dough with egg wash and make attractive slits in the surface of the pie to allow steam to escape.
9. Bake until the crust is deep golden brown and the filling is bubbling slightly through the cracks, 50-60 minutes. If the pie is browning too quickly, cover it with foil. Let it cool for at least 1 hour and serve.