Be the first to Elegant pastries filled with broccoli, mushrooms, and cheese make an impressive side dish.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 2 Tbsp butter
- 1-1/2 cups sliced mushrooms
- 1/2 tsp salt
- 1 clove garlic, minced
- 2 cups chopped broccoli
- 1 (14 ounces) package frozen puff pastry, thawed
- 1 cup grated Swiss cheese
- 1 egg, beaten
- 2 Tbsp milk
Preparation:
Preheat oven to 425 F. Line baking trays with Silpats or parchment paper.
Heat a heavy skillet over medium-high heat. Add butter, mushrooms, and salt. Saute for 2 minutes. Add garlic and continuing sauteing another minute or so until garlic is soft, but not browned. Set aside.
Steam the broccoli until almost tender. Cool.
Roll out puff pastry. Cut into 4-inch squares. Evenly distribute the mushrooms and broccoli in the center of each puff pastry square. Moisten the edges of the squares with water and fold the puff pastry diagonally over the filling to form a triangle shape. Pinch or press the edges with a fork to seal.
Whisk together egg and milk. Using a pastry brush, gently brush the tops of the turnovers. Cut a 1/2-inch vent hole in the top of each one. Bake 12 to 15 minutes until golden brown and puffed.
Yield: 8 servings
Heat a heavy skillet over medium-high heat. Add butter, mushrooms, and salt. Saute for 2 minutes. Add garlic and continuing sauteing another minute or so until garlic is soft, but not browned. Set aside.
Steam the broccoli until almost tender. Cool.
Roll out puff pastry. Cut into 4-inch squares. Evenly distribute the mushrooms and broccoli in the center of each puff pastry square. Moisten the edges of the squares with water and fold the puff pastry diagonally over the filling to form a triangle shape. Pinch or press the edges with a fork to seal.
Whisk together egg and milk. Using a pastry brush, gently brush the tops of the turnovers. Cut a 1/2-inch vent hole in the top of each one. Bake 12 to 15 minutes until golden brown and puffed.
Yield: 8 servings
