|2||cloved garlic, minced|
|4 cups||chopped cremini mushrooms|
|4 cups||chopped broccoli florets|
|4 oz||spreadable cream cheese, softened|
|2 cups||grated old cheddar cheese|
|1/2 tsp||sea salt|
|1/4 tsp||cayenne pepper|
|1||pkg Puff Pastry|
|1||Egg Yolk, lightly beaten|
In a large skillet, melt butter over medium heat. Cook shallots until tender and starting to brown, about 6 minutes. Stir in garlic and cook one minute. Add mushroom and broccoli, cover, and cook, stirring often, until broccoli is tender, about 3 minutes. Remove from heat and let cool 5 minutes before stirring in cream cheese, cheddar, salt and cayenne. Let cool compeletely.
Preheat oven to 400F (200C).
Roll out puff pastry on a clean, lightly floured surface. Cut pastry using 3-inch cookie cutters in desired shapes. Top half of the pastry with the broccoli mixture leaving a 1/2inch border. Whisk together the egg yolk and water in a small bowl and brush edges with it. Top each with remaining pastry shapes and crimp edges together with the tines of a fork.
Arrange on a parchment lined baking sheet. Brush with remaining egg wash and using the tip of a paring knife, make patterns in the pastry. Bake for 18-20 minutes or until the pastry is puffed and golden.
Use your favourite pie filling to make sweet hand pies. Dust them with icing sugar before serving.
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