Broccoli Cheddar Puff Pastry Turnovers Food

BROCCOLI CHEDDAR PUFF PASTRY TURNOVERS

Steps:

• Preheat oven to 350 Degrees.
• Thaw the frozen puff pastry until it is soft and bendable.
• Roughly chop the steamed broccoli into small bite size pieces and set aside to let it cool.
• In a small bowl add the cream cheese with the rest of the ingredients except the cheese and combine well.
• Gently fold the broccoli into the cream cheese being careful not to over mix and break the broccoli up too much. Gently fold in the cheese.
• On a lightly floured surface, lay out the large puff pastry sheet and cut it into 4 squares. Place 2-3 tbsp of the broccoli cheddar mix into the middle of each square and fold over into a triangle/turn over shape.
• Use a fork to press down a long the edges and seal the puff pastry. Do this until you have 8 turnovers.
• Mix one egg +1 tbsp water and whisk it well. Use a brush and lightly top each turnover with the egg wash,
• Gently pierce the top of the puff pastry a couple of times with a fork to help let steam release and place on a lightly greased baking tray and place in the oven. Let it cook for about 15-20 minutes until puff pastry is golden and cooked all the way through.
• Serve hot!!

BROCCOLI HAM TURNOVERS

Steps:

• Place broccoli in a steamer basket over 1 in. of boiling water in a saucepan. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain well. In a bowl, combine broccoli, cheese, ham, onions, parsley, nutmeg, salt and pepper. , On a floured surface, roll out pastry; cut each in half. Place 1-1/2 cups filling on one side of each half; flatten filling with a spoon. Combine egg and cream; brush some over pastry edges. Fold pastry over filling. Seal edges and prick tops with a fork. , Place on a baking sheet; brush with remaining egg mixture. Bake at 400° for 18-22 minutes or until golden brown. Let stand 5 minutes before serving.

SAVORY GARLIC BEEF & BROCCOLI TURNOVERS

Steps:

• Heat oven to 400ºF.
• Mix cream cheese spread, 2 Tbsp. milk and garlic until blended. Reserve 3 Tbsp. cream cheese mixture. Brown meat with onions in large skillet; drain. Return meat mixture to skillet. Add broccoli; cook and stir 3 min. Stir in flour and pepper. Add remaining cream cheese mixture and sour cream; cook and stir on low heat 2 min. or until heated through.
• Place 1 phyllo sheet on work surface; brush lightly with butter. Repeat with second phyllo sheet; cover with third phyllo sheet. (Do not brush top sheet with butter.). Cut phyllo stack lengthwise in half with pizza cutter. Repeat with remaining phyllo sheets to make 16 strips.
• Spoon 3 Tbsp. meat filling onto 1 end of 1 phyllo strip, about 1 inch from corner. Fold over opposite corner to form triangle. Continue folding, like a flag, to opposite end. Repeat with remaining phyllo strips. Place turnovers, seam sides down, on baking sheets; brush with remaining butter.
• Bake 12 to 15 min. or until golden brown. Mix reserved cream cheese mixture and milk. Place turnovers on platter; drizzle with cream cheese mixture. Sprinkle with parsley.

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 PUFF

Steps:

• In small saucepan, cook broccoli until tender according to package directions, separating broccoli as directed. Drain and set aside.
• Thoroughly grease the inside of 9x13x2-inch ovenproof baking pan using the butter or margarine.
• Using a large serrated knife, trim off and reserve crusts from bread slices. Using a 2.75-inch-diameter doughnut cutter, cut doughnut-shaped rounds from 8 slices of the bread. Cut bread trimmings and remaining 2 slices of bread into 1/4-inch cubes.
• Coarsely shred Cheddar cheese. Place cheese, bread cubes, and drained chopped broccoli into a large mixing bowl. Toss well and spoon into the prepared baking pan.
• Arrange doughnut-shaped bread rings on top of broccoli mixture, overlapping them if necessary. Beat eggs in same mixing bowl with a wire whisk or a rotary or portable electric mixer. Add milk, dried basil leaves, salt, and papper. Beat until smooth.
• Pour seasoned egg-milk mixture over broccoli and bread in pan. Let stand 30 minutes. (This much can be done up to 1 day in advance. Cover broccoli mixture with aluminum foil, removing from 'fridge about 1 1/4 hours before you plan to serve dinner.).
• Heat oven to 350°.
• Place uncovered pan on center rack in oven. Bake 60 to 65 minutes or until mixture is puffed and lightly browned, or when a knife inserted in center of puff comes out clean.
• Serve immediately.