Recipe for Cheesy Broccoli Pies – add in additional fillings of your choice
1 packet puff pastry (defrosted)
6 baby tomatoes
100g (6) broccoli florets
4 to 8t cream or crème fraiche or yoghurt (optional)
Defrost the pastry overnight in the fridge.
Preheat the oven to 180C.
Slice the baby tomatoes and the cheese into a bowl, crumble over the feta.
Cut the pastry into four (or 8) equal rectangles: Unfold the pastry so that the longest side is closest to you, and it lies horizontal. Slice the pastry in half, so you have two squares. Divide each square in half so you have 4 rectangular pieces (they will be about 4cm wide, and about 20cm long).
Prepare the filling:
Pour some boiling water over the broccoli to blanche them.
Divide the filling among the 4 pastries, you should be able to fit 3 to 4T of filling in each.
Slice the broccoli and place it on top of the filling.
Fold the pastry over to form a closed square and seal the sides with your fingers.
If you are adding cream or a liquid, such as a gravy, spoon it in once two of the sides have been sealed to prevent leaking.
Brush with milk or beaten egg or egg yolk.
Cook in the oven for 20 to 25 minutes, until risen and golden.
Recipe courtesy of How to Cook an Elephant – a food blog by Lara Johnson