Collard Green Hand Pies

My collard green hand pies are savory, flaky, creamy and comforting. Best of all they’re easy to make and incorporate inexpensive, easy-to-find ingredients. Try them out today!

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I’m proud to collaborate with more than 30 Black recipe developers as we celebrate Black History Month 2022. This Virtual Potluck explores Black food through the lens of Afrofuturism. Our collaboration of recipes explores the intersection of the Black diaspora via culture, future, geopolitics, imagination, liberation, culture, and technology.

Cook and share the inspiring recipes by checking out the list of participants below. Follow each participant and continue the discussion with us on social media using the hashtag #BHMVP2022!

Collard greens have long been a part of Black American foodways and are grown, harvested, and prepared in many ways across the diaspora. They are traditionally cooked down – accompanied by smoked meat – producing a warm, nutritious, comforting liquid known as pot likker.

Black food through the lens of Afrofuturism

When I think of Afro-Futurism, the collard green reigns supreme. Afro-Futurism, to me, is examining our food choices and our impact. It’s fighting food insecurity, eliminating food deserts, eating seasonal fruits and vegetables, being mindful of climate change, and ensuring that ingredients are accessible and easy to source for people across the diaspora. It’s looking toward ingredients that can be grown in urban gardens and dense cities. It’s remembering our foodways, but also using the ingredients in new ways. This collard green hand pie recipe takes a traditional, accessible, affordable, and beloved ingredient & works it into something new.

This leafy green can and should be used more frequently than just a few times yearly on our holiday menus. It can be worked into day-to-day recipes, just as any other leafy green is. 

Collards make the perfect green for celebrating seasonal ingredients during Black history month, because they are in peak season during the winter. My vision for afro-futuristic food is that it is fresh, easily accessible, and inexpensive. 

This recipe takes a beloved, familiar, inexpensive, and accessible ingredient and incorporates it into a dish where it is not typically used. I want to hold true to my culture’s traditional foodways and ingredients and apply those elements to new dishes and recipes. I want to look ahead to how these principles can be applied in future generations.

What Ingredients Do I Need?

To make my collard green hand pies, you will need the following:

• Extra Virgin Olive Oil
• White Onion
• Fresh Garlic
• White Mushrooms
• Collard Greens – Roughly chopped collard greens, removed from the stem. I like using fresh collards; bagged greens will also work, just ensure that you discard the stems. If you need a guide for thoroughly cleaning your greens, check my post for Southern Style Collard Greens.
• Black Pepper
• Crushed Red Pepper
• Salt
• Smoke Paprika – specifically, smoked paprika.
• Lemon Juice
• Puff Pastry– I use store bought puff pastry/empanada discs, pre-cut into 5-inch circles. This recipe makes 12 pies. If you can’t find pre-cut discs, you can purchase traditional puff pasty dough, and use a cookie cutter, biscuit cutter, or even cup to cut the dough into twelve 5-inch discs.
• Eggs

How to Make Collard Green Hand Pies

Mixture

In a medium skillet, over medium heat, heat the extra virgin olive oil for three minutes. To the skillet add the diced white onion and cook for five minutes, stirring frequently with a silicone spatula, until the onions are translucent and just begin to brown. We’re not going for full caramelization.

Add the minced garlic and chopped mushrooms . Allow this to cook, stirring frequently, for about 3 minutes. Add the chopped collard greens and lemon juice. Allow to cook an additional 5-7 minutes until the greens are wilted and tender. You can lessen the time if you prefer your greens with a little more “bite” but I find this recipe works best when the greens are super tender and cooked through.

As the greens cook, season with the black pepper, crushed red peppers, salt, and smoked paprika. Taste the greens for tenderness, cooking longer if desired. When the greens have reached your desired level of tenderness, remove the mixture from heat and allow to cool for 3 minutes. The mixture will be warm, not hot.

In a medium mixing bowl, combine the softened cream cheese and the collard green mixture, stirring well to ensure the ingredients are well-combined. You’ll have to use a tiny bit of elbow grease.

Hand Pies

Preheat oven to 375º F In a small bowl, whisk the egg along with a tablespoon of water to create an egg wash. Taking one empanada disc at a time, brush the outer edges with a small bit of the egg wash before filling the center with 2 tablespoons of the collard green & cream cheese mixture. Folk the dough over to form a half circle, closing the sides by pressing with a fork. You can also opt for braided edges.

Note: The Spruce Eats has a handy guide for folding and shaping empanadas.

Use a knife to create 3 small slits in the top of the empanada. Brush the tops of each pie with a bit of the egg wash. This will help ensure that your pies reach the beautiful hue of brown that you expect. Place the empanadas on a lined baking sheet and bake for 20 minutes, until golden brown. Don’t be afraid to let them bake a little longer to reach the color you desire, since all ovens are calibrated differently.

Dipping Suggestions

• Spicy Aioli
• Ghost Pepper Ranch
• Blackened Ranch

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram.

Peace,

Adri

Cant make this right now? Pin it to your favorite Pinterest board for later!Connect with me via Pinterest while you’re there!

Hungry for more? Check out these other recipes that incorporate healthy leafy greens:

• Southern Style Collard Greens
• Buffalo Chicken Collard Green Wraps
• Spicy Southern Style Cabbage
• Healthy Chicken Lettuce Wraps

As promised, here is a comprehensive list of my fellow participants. Be sure to check out all of the amazing recipes this month, and all year long!

Fonio Bundt Cake with Hibiscus Glaze by A Classic Twist

Sweet Potato Wedges with Peanut Dipping Sauce by Big Delicious Life

Sweet Potato Biscuits by Black Girls Who Brunch

Chicken Plantains and Vegetables by Black Peoples Recipes

Bobo de Camarao (Brazilian Shrimp Stew) by Brazilian Kitchen Abroad

Salted Caramel Chocolate Tart with Candied Peanuts by Britney Breaks Bread

Vegan Coconut Cake with Lime Glaze by Chenée Today

Fried Green Tomato BLT by Coined Cuisine

Shrimp Po’ Boy Salad by Collards Are The Old Kale

Warm Brewed Zobo Drink by Dash of Jazz

Sorrel Martini Popsicles by Dish It With Tisha

Fish Patties with Pontchartrain Sauce by Dude That Cookz

Stuffed Shrimp & Grit Collard Green Rolls by Fior

Spicy Berbere Lentil Chili by Flights and Foods

Sankofa Bowl w/ Suya Duck Breast by Food Fidelity

Brown Stew Pineapple Chicken with Roasted Groundnuts by Geo’s Table

Champurrado Custard by Global Kitchen Travels

Caribbean Fish and Chips with Tamarind Sauce by Heal Me Delicious

Curry crab stuffed dumplings by Home Made Zagat

Nigerian Chapman Cocktail by Immaculate Ruému

Dragon Fruit Pineapple Rum Punch by Jamieson Diaries

Smothered Okra & Tomatoes by Kenneth Temple

Brown Butter Sombi –  Coconut Rice Puddng Brulee by Meiko And The Dish

Coffee and Bourbon Braised Short Ribs by My Pretty Brown Fit + Eats

Fig Cake with Tamarind Glaze by My Sweet Precision

Coconut-Lime Cornmeal Tres Leches Cake by Savor and Sage

Salmorejo (Stewed Crab) over Garlic Grits by Sense & Edibility®

Mango Cake and Coconut Cream by Sims Home Kitchen

Sous Vide Ox Tail with Coconut Rice by Sweet Tea + Thyme

Yam Gnocchi served with Oxtail Peppersoup by The Food Disciple

Bourbon Bean Pie by The Queen of Yum

Black Eyed Pea And Cornbread by The Vgn Way