1 12oz. package frozen baby kale, thawed and squeezed dry
1 large red onion, halved and sliced into half rounds
1 to 2 tablespoons olive oil
1 cup Alexia's frozen organic cubed carrots, thawed
Salt and pepper to taste
1/4 teaspoon red pepper flakes
1 round of Pillsbury refrigerated pie dough
1 beaten egg for egg wash, mix with a little water
Preheat oven to 400 degrees F.
Saute' red onion in the oil in a medium size frying pan. Turn to low and cook slowly until the onions are soft and slightly caramelized. Add the dried kale and the carrots. Season with salt, pepper and red pepper flakes. Let cool slightly.
Place the pastry round on a parchment lined baking sheet. Mound the filling in the middle of the pastry leaving at least a 1-inch border. Fold the pastry over the filling, pleating as you go. Brush the pastry with the egg wash.
Place in preheated oven and bake for approximately 30 minutes or until the pastry is golden brown.