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Broccoli Cheese Puff Pastry Recipe

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Broccoli Cheese Puff Pastry image


This recipe for Broccoli Cheese Puff Pastry, by , is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dorothy Kleber


2 heaped tablespoons butter
4 heaped tablespoons flour
1-2 cups milk
1 cup grated mature cheddar cheese
pinch of cayenne pepper
salt & pepper to taste
1 small head broccoli cut into florets and steamed until al dente
1 roll ready-made puff pastry cut into 12 squares
1 egg beaten

To make the sauce, melt the butter in a saucepan and add the flour.
Stir for a minute over medium heat then slowly whisk in the milk. The sauce needs to be very thick (but still creamy) in consistency so you might not need all the milk.
When the sauce is smooth, creamy and thick, turn the heat down and cook the sauce out for approximately 7-10 minutes, stirring regularly, until the sauce is velvety smooth and all flouriness has been cooked out.
When the sauce is cooked, remove from the heat then add the cheese, steamed broccoli, cayenne pepper and seasoning and stir to combine. Cover the surface of the sauce with a piece of plastic wrap to prevent a film from forming then set aside.
Pre-heat the oven to 180c.
Place the pastries in the holes of a shallow muffin tin, pressing down properly.
Spoon in the broccoli filling then fold over the edges of the pastry.
Brush with the beaten egg and place in the oven.
Allow the pastries to bake for 20-25 minutes until they pastry is golden, crisp and cooked through.
Remove from the oven and allow to rest for 10 minutes before serving.

Personal Notes:
Personal Notes:
Calories: 134kcal | Carbohydrates: 10g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 125mg | Potassium: 141mg | Sugar: 2g | Vitamin A: 4.9% | Vitamin C: 24.6% | Calcium: 9.1% | Iron: 3.9%




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