Easy as Pie



Cheesy Broccoli pies with baby Tomatoes



These pies are reeeaaalllly good, and super easy.
The best thing about this is that you can use any leftovers you have and make them into golden glorious pies with the simple addition of some easy to buy puff and a flick of the wrist.

Leftover roast chicken, or veggies, the last few peices of bacon and mushrooms, some caramalized onions, that last tiny peice of cheese - you can feel free to make any number of delicious combinations dependent on whatever leftovers you have.

When using puff pastry, make sure that you defrost it properly.
You can defrost it in the microwave, but this will be incredibly difficult, because the ends will overcook, and they will not rise as well when cooked in the oven. Your best best is to defrost overnight in the fridge, or buy fresh.

Cheesy Broccoli pies with baby Tomatoes
Makes 4 large to 8 small pies

1 packet puff pastry (defrosted)
6 baby tomatoes
100g (6) broccoli florets
50g cheese
80g Feta
4 to 8t cream or crème friache or yoghurt (optional)

Defrost the pastry overnight in the fridge.
Preheat the oven to 180C.
Slice the baby tomatoes and the cheese into a bowl, crumble over the feta.

Cut the pastry into four (or 8) equal rectangles:
Unfold the pastry so that the longest side is closest to you, and it lies horizontal.
Slice the pastry in half, so you have two squares.
Divide each square in half so you have 4 rectangular pieces (they will be about 4cm wide, and about 20cm long).


Prepare the filling:
Pour some boiling water over the broccoli to blanche them.
Divide the filling among the 4 pastries, you should be able to fit 3 to 4T of filling in each.
Slice the broccoli and place it on top of the filling.
Fold the pastry over to form a closed square and seal the sides with your fingers.
If you are adding cream or a liquid, such as a gravy, spoon it in once two of the sides have been sealed to prevent leaking.
Brush with milk or beaten egg or egg yolk.
Cook in the oven for 20 to 25 minutes, until risen and golden.

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