Cheddar Broccoli Millet Pie Recipes

BROCCOLI CHEESE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring about 1 inch water to a boil in a pot. Place the chopped broccoli in a steamer basket over boiling water, and steam 5 minutes, or until tender but firm.
• In a bowl, mix the Cheddar cheese, 3/4 cup flour, 1/2 teaspoon salt, and mustard. Mix in 1/4 cup butter until evenly moist. Press into the bottom and sides of an 8 inch pie dish.
• Melt the 1 tablespoon butter in a skillet over medium heat, and saute the onion and mushrooms until tender. Stir in 2 tablespoons flour, half and half, 1 teaspoon salt, and nutmeg. Bring to a boil, and cook 1 minute. Remove from heat. Mix in steamed broccoli. Gradually stir in eggs. Transfer to the pie crust.
• Bake 15 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C), and continue baking 20 minutes, until a knife inserted in the center comes out clean.

MILLET PIE

Steps:

• Bring 1 cup water and oats to a boil in a saucepan; reduce heat and simmer until water is absorbed, 10 minutes. Bring 1 1/2 cups water and millet to a boil in a separate saucepan; reduce heat and simmer until water is absorbed and millet is tender, 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine oats, millet, onion, carrot, celery, potato, safflower oil, tamari, allspice, nutmeg, cloves, salt, and black pepper together in a large bowl; mix well.
• Press 1 pie crust pastry into a 9-inch pie pan. Pour filling into pie crust. Top with second pie crust pastry; pinch edges together. Pierce a few areas of the top crust to allow pie to ventilate during baking. Brush top crust with beaten egg.
• Bake pie in the preheated oven until crust is golden brown, about 40 minutes.

BROCCOLI CHEDDAR "PIE"

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine all ingredients; mixing until well blended.
• Spoon into a 10-inch quiche plate or deep dish pie plate.
• Bake 60 to 65 minutes or until knife inserted near center comes out clean.

CHEESY BROCCOLI PIE

Steps:

• In a large bowl, combine broccoli, 2 cups cheese and onion. In another bowl, combine eggs, milk, biscuit mix, salt and pepper; mix well. Pour over broccoli mixture; toss gently. Pour into two greased 9-in. pie plates. Bake at 400° for 25-30 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese; return to the oven for 1-2 minutes or until melted. Let stand 5-10 minutes before cutting.

BROCCOLI-CHEDDAR HAND PIES

Steps:

• For the cheese sauce: Melt the butter in a medium saucepan over medium-low heat. Add the onion and garlic and cook until softened, about 30 seconds. Season with salt and pepper.
• Stir in the flour and cook 15 to 30 seconds. Switch to a whisk and slowly stream in the milk while whisking constantly. Continue whisking until no lumps remain. Switch to a wooden spoon, bring to a simmer and simmer, stirring frequently, until thickened enough to coat the back of the spoon, 2 to 3 minutes.
• Stir in the paprika and mustard. Stir in the cheese, stirring until melted. Season with salt and pepper. Set aside to cool to room temperature.
• For the hand pies: If using fresh broccoli, prepare an ice bath by filling a medium bowl with ice and water. Bring a medium saucepan of salted water to a boil. Add the broccoli florets and allow to cook until bright green and crisp-tender, 2 to 3 minutes. Drain the broccoli and place immediately into the ice bath to stop the cooking. Drain and pat very dry. If using thawed frozen broccoli, just pat the florets very dry with paper towels.
• Place the broccoli florets in a food processor and pulse until chopped. Stir the chopped broccoli into the cheese sauce and refrigerate until cooled and set, 1 to 2 hours.
• When ready to form the hand pies, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Lay the pie dough out on a work surface. Cut out circles from the dough using a bowl or plate that is 4 inches in diameter and cutting around it with a paring knife. You should get a total of 8 circles. Place 1 1/2 to 2 tablespoons of the broccoli-cheese mixture in the center of a dough round and brush the egg wash mixture around the edge of the circle, then fold one side of the crust over the filling, creating a half-moon. Press the edges to seal, then use the tines of a fork to press gently around the edges to seal again. Repeat with the remaining dough rounds and filling.
• Brush the tops of the pies with egg wash and prick with a fork or make a small slit with a paring knife in the top of each to release steam. Bake until golden brown, 18 to 20 minutes. Cool for 10 minutes before serving.

CHEDDAR-BROCCOLI MILLET PIE

Steps:

• Heat a 3 1/2 quart heavy sauce pan over medium-high heat for a few.
• seconds, then add the oil.
• Add the onions and saute, lowering the heat as they soften.
• Cook until golden and sweet.
• Add the millet and stir, cooking until the grains are hot to the touch and fragrant.
• Add the stock, salt, thyme and carrot, and bring to a boil.
• Cover tightly and lower heat to the lowest setting.
• Cook for 30 minutes.
• Quickly add broccoli to the pan.
• Re-cover again and let stand for 5 minutes.
• Uncover, fluff and let cool.
• Preheat oven to 400 degrees.
• In a large bowl, stir the millet with the cheese and eggs and scrape into a greased pie pan.
• Bake for 45 minutes, until golden on top and firm to the touch.
• Slice and serve warm.