Broccoli And Cheesy Cheddar Pie Food

CHEESY CHEDDAR BROCCOLI CASSEROLE

Steps:

• Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish., Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.

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.

BROCCOLI CHEESE PIE

Steps:

• Preheat the oven to 200*C/400*F/ gas mark 6. Put a baking tray in the oven to heat.
• Cook the broccoli in a pot of lightly salted boiling water for about 5 minutes until crispy tender. Drain well.
• Return to the saucepan. Stir together the stock, soup and both the cream cheese and the cheddar. Pour over the broccoli and gently stir to combine.
• Line an oval pie dish with the short crust pastry, leaving an overhang. Pour the broccoli mixture into the lined dish. Brush the edge all the way around with a bit of the egg wash. Cover with the puff pastry pressing the edges together and sealing the filling inside. Brush the surface of the pastry with the beaten egg. Snip a few slits in the top with a pair of kitchen scissors to vent.
• Place onto the heated baking tray and bake on the bottom shelf of the oven for 30 minutes, until heated through, the bottom crust is cooked, and the top pastry is puffed and golden brown.
• Spoon out onto heated plates to serve.

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.

CRUSTY CHEDDAR PIES

Steps:

• Bring a large pan of salted water to the boil. Put the leeks, broccoli and celery in a large steamer. Add the potatoes to the water and cook for 20 mins, with the vegetables steaming on top, until all are tender. Drain the potatoes, then mash with plenty of seasoning, 25g of the butter and all the yogurt.
• While the veg cooks, pour the milk into a pan, add the flour, both mustards and remaining butter, and cook over a medium heat, whisking all the time, until smooth and thickened. Stir in half the cheese and season. Remove from heat.
• Divide the steamed veg and peas between 8 individual pie dishes. Pour over the sauce and top with the mash, then sprinkle over the remaining cheese.
• Pack into freezer bags and use within 3 months. To serve, unwrap and put the dishes on a baking tray in the cold oven, then set to 200C/180C fan/ gas 6. Bake for 50-55 mins until bubbling and hot all the way through.