Eastington@Paddington

from River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall

I used organic rye flour for the dough. 
I varied from the recipe in that I did not wilt down the Kale. I wanted a Kale Chips like top, and tossed the kale in chilli oil.
I also added the Cheddar on the base to hold the Kale.

It was very good. Mrs B loved the crispy kale