This breakfast pastry is worth inviting friends and family over to enjoy on Sunday morning. I chose to top my pastry with a fried egg, because everything is better with a little yolk, and a little fix of olive tapenade. The olive tapenade adds a little ‘wow’ factor’ and compliments the pastry filling. I like to make the tapenade in advance, then refrigerate. If you really want to simplify your morning preparation, you can also make the puff pastries ahead of time and either refrigerate or freeze.

Puff Pastry and Filling / Makes 8

20 pieces kale, not quite a full bunch
1/2 pound ground chorizo sausage
1 shallot
1 garlic clove, grated
2 tablespoons fresh squeezed lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
salt and pepper to taste
4 ounces chevre
1 package puff pastry (2 sheets)
1 egg

Place a rack in the center of the oven. Preheat oven to 400F. Line two baking sheets with parchment paper and set aside.
Wash kale and remove leaves from stems. I used lacinato kale but this could be substituted for other dark leafy green varieties. Rough cut kale into bite size pieces.
Turn stove top to medium heat and cook chorizo. Thinly slice the shallot and add to sausage. Cook chorizo and shallot until browned (approx 5 minutes).
Place a paper towel on a plate and pour sausage on paper towel to remove excess grease. With another paper towel wipe out frying pan.
Add sausage back to frying pan and add the kale, garlic, lemon juice, nutmeg, red pepper flakes and salt and pepper. Cook until kale has wilted. Set aside.
Cut each sheet of pastry into 4 equal sized squares. Place 4 pastry squares on each prepared baking sheet.
Divide chevre into 8 equal sized chunks.
Beat egg and brush egg wash around the outer edge of puff pastry square. Add one heaping tablespoon of filling and crumble one chunk of chevre on top. Fold one corner of the pastry diagonally over filling to the opposite corner. Fold the tip back to form a mini triangle. Brush the pastry with egg wash.
Complete steps for remaining 7 squares.
Bake for 20 minutes or until golden brown and puffed.

Olive Tapenade

1/4 cup each of pitted black olives, green olives, and kalamata olives
1 tablespoon capers, drained
2 teaspoons dijon mustard
1/2 garlic clove
pepper to taste

Add all the ingredients to a food processor and pulse until ingredients are combined and roughly chopped. You could continue to pulse for a smoother consistency but I like my tapenade chunky. As mentioned earlier, I make the tapenade ahead of time and refrigerate. Also, if you don’t have time to make the tapenade from scratch you could easily buy this from your local grocer.