Broccoli Cheddar Pot Pies With Puff Pastry Recipes
BROCCOLI CHEDDAR POT PIES WITH PUFF PASTRY
These single serve pot pies are made a hearty broccoli and potato mixture topped with puff pastry.
Provided by Cassidy Reeser, MS, RD
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Thaw puff pastry according to package instructions. Preheat the oven to 400 degrees F.
- Meanwhile, dice the potato into 1/2 inch pieces. Place in a medium stock pot and cover with one inch cold water and 1 teaspoon of salt. Bring to a boil over high heat, boiling until potatoes are fork tender. This will take 10-12 minutes. Drain the water from the potatoes.
- While the potatoes are boiling, start making the sauce in a large pan. Heat the pan over medium-high heat. Once hot, add butter and let it melt. Sprinkle in the all-purpose flour. Use a silicon whisk to gently stir the flour and butter together. Continue stirring until the flour is cooked and golden, about 1-2 minutes.
- Slowly pour in the milk, whisking consistently to prevent lumps from forming. Once the milk is added, sprinkle in remaining 1/4 teaspoon salt. Let the sauce come to a rapid simmer over medium-high heat. Once simmering, stir in the cheddar cheese.
- Simmer, stirring occasionally, until the sauce is thick enough to the coat the back of a spoon without falling off.
- Mix together the potatoes and broccoli, making sure to drain off any excess liquid. Season to taste with salt and pepper. Divide between four 8 ounce ramekins (see note #3). Divide the sauce between the ramekins.
- Cut out ramekin-sized circles from the thawed puff pastry. You can do this by using a large biscuit cutter or by using the ramekin as a stencil. Place puff pastry on top of each ramekin.
- Bake at 400 for 15 minutes, or until the puff pastry is golden. Let cool for 5 minutes before serving. Enjoy!
Nutrition Facts : ServingSize 1 pot pie, Calories 568 kcal, Carbohydrate 46 g, Protein 14 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 37 mg, Sodium 1131 mg, Fiber 4 g, Sugar 2 g
BROCCOLI CHEDDAR HAND PIES
Steps:
- Make the egg wash: In a small bowl beat the egg and water together. Set aside until ready to use.
- Finish remaining hand pies: Repeat process with the second sheet of puff pastry.
- Bake: Bake for about 20 to 25 minutes, rotating the baking sheets halfway. The pastry should be puffed, golden brown, and the bottoms a dark golden brown but not burnt.
Nutrition Facts : Calories 173 kcal, Carbohydrate 7 g, Cholesterol 51 mg, Fiber 1 g, Protein 8 g, SaturatedFat 6 g, Sodium 264 mg, Sugar 1 g, Fat 13 g, UnsaturatedFat 0 g
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