The perfect blend of sweet and salty goodness, these pastries are both light and savory. Serve as an appetizer or snack with a nice glass of 2018 Field Notes Blanc.
Line a baking sheet with parchment paper. Divide pastry in half and roll out into to oblong pieces. Hold in refrigerator. Score, season with salt and pepper and roast pork belly at 450° until fat is crisp. Cut into thin, ½ slabs, if using slab bacon, cut into 1” pieces and then gently sautee, drain and set aside. Heat 1 T EVOO, add garlic and kale. Sautee until wilted. Remove from heat, cool and then add remaining ingredients. With spoon, spread mixture over puff pastry and bake at a preheated 425 degrees oven for 25- 30 minutes, or until golden brown. Cut and serve. Butter pastry recipe I always use Julia Childs recipe, it’s perfect and easy: 1 ½ C flour, ½ C cake flour, 1 T salt, 6 oz(1 1/2 C) chilled, unsalted butter quartered lengthwise and diced, ¼ shortening, ½ C ice water. Mix flours and salt in the bowl of a food processor. Add butter & shortening, pulse 6 times until crumbled, add water and blend until dough starts to come together on blade. Remove, separate into two disks and let rest in refrigerator for at least one hour.