THESE WERE SO SO GOOD. ALMOST ANYTHING WITH PUFF PASTRY IS TASTY ISN'T IT? TIP: YOU CAN FILL THESE PRETTY HEAVILY - YOU AREN'T FOLDING THEM OVER LIKE A TACO. AND YOU CAN STRETCH THE TOP PUFF PASTRY OVER TO COVER IT. I LEARNED THIS ABOUT HALF WAY IN. Easy to reheat for another time!
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- kosher salt and black pepper
- 3 cups roughly chopped broccoli florets
- 1 cup cremini mushrooms, chopped (optional - not a huge fan of mushrooms so left these out)
- 1 clove garlic, minced or grated
- 2 tablespoons fresh thyme leaves (2 tsp. dried)
- 1/4 teaspoon freshly grated nutmeg
- 1/4-1/2 teaspoon cayenne pepper
- 2 ounces cream cheese, at room temperature
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Havarti cheese (I just used Mexican blend cheese - so easy)
- 1 box frozen puff pastry, thawed
- 1 egg, beaten
- everything bagel spice, for sprinkling (optional but delicious)
INSTRUCTIONS
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook 5 minutes, until softened. Add the broccoli, mushrooms (if using), and season with salt and pepper. Continue cooking another 5-10 minutes or until the broccoli begins to char. Add the garlic, thyme, nutmeg, and cayenne, cook another minute. Remove from the heat.
3. Stir in the cream cheese, 1 cup cheddar, and Havarti cheese.
4. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Evenly divide the broccoli filling among half of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork.
5. Place the squares on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with the remaining 1/2 cup cheddar cheese and the everything spice, if desired. Transfer to the oven and bake for 20-25 minutes or until golden brown.
6. Let cool but serve warm.
RECIPE NOTES
To Make Ahead: these can be fully assembled through step 4 and then either kept in the fridge until ready to bake or frozen (uncooked). To bake the pies from frozen, bake an additional 10-15 minutes.
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