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Ingredients

• 1 sheet puff pastry (9-inch square), thawed but cold
• 1 egg, beaten with a little water
• 1/2 cup grated parmigiano-reggiano cheese
• 2 baking potatoes (1-1/2 pounds), peeled and cut into 1/2-inch cubes
• Salt
• 4 cups chopped kale or swiss chard
• 2 tablespoons extra-virgin olive oil (EVOO)
• 2 tablespoons butter
• 2-1/2 pounds cremini mushrooms, halved
• 3 cloves garlic, chopped
• 7 sprigs sage, thinly sliced
• Pepper
• 1/2 cup marsala or cooking wine
• 1 cup heavy cream
• 8 ounces ripe brie cheese, rind discarded, cut into small pieces

Description

Take A Bite Out Of Fall's Bounty With An Easy Potpie.

Rachael Ray Magazine