Broccoli Cheese Hand Pies Food

BROCCOLI & CHEESE HAND PIES

Steps:

• Preheat oven to 375 °F. Line a sheet pan with parchment paper.
• Heat the olive oil in a large skillet, then sauté the onions for 5 minutes until they soften. Stir in the garlic and broccoli and cook for 2-3 more minutes, until the broccoli is crisp-tender.
• Remove from heat, then stir in cheddar cheese and sour cream, and mix until well blended; set aside.
• Cut out 3-4" rounds from the ready-made pie dough.
• Place about 1 tablespoon of the broccoli and cheese mixture in the middle if each round, being careful not to overfill them. Fold the pie dough over to make a semi-circle and press the edges together to seal. You can also use a fork to crimp the edges.
• Brush the rounds with egg wash. Bake for 20-22 minutes until crispy and golden. This will make about 24.

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.

CHEESY CHICKEN & BROCCOLI HAND PIES

Steps:

• Preheat oven to 400°F.
• Line 2 sheet trays with parchment paper. In a large bowl, add chicken, broccoli, green onion, VELVEETA, hot sauce, honey, and pepper and toss until combined.
• On a lightly floured work surface, roll out 1 pie crust until it's about 1/2" thick. Using a 4"-biscuit cutter, cut out 10 rounds from each crust, re-rolling the scraps if necessary. Spoon a heaping tablespoon of the filling onto one side of each circle, then fold it in half to create a semi-circle.
• Press down around the edges of the pies with your finger, then press down with a fork along the edges to seal. Repeat with the remaining pie crust and filling. Lightly brush with egg wash and place on sheet trays, leaving about 1" in between each.
• Using a paring knife, slice 3 vents in the top of each hand pie. Sprinkle with everything bagel seasoning and bake for 15 to 20 min. until puffed and golden. Remove from oven, let cool for 3 to 5 min. and serve warm or at room temperature.

BROCCOLI-CHEDDAR HAND PIES

Steps:

• For the cheese sauce: Melt the butter in a medium saucepan over medium-low heat. Add the onion and garlic and cook until softened, about 30 seconds. Season with salt and pepper.
• Stir in the flour and cook 15 to 30 seconds. Switch to a whisk and slowly stream in the milk while whisking constantly. Continue whisking until no lumps remain. Switch to a wooden spoon, bring to a simmer and simmer, stirring frequently, until thickened enough to coat the back of the spoon, 2 to 3 minutes.
• Stir in the paprika and mustard. Stir in the cheese, stirring until melted. Season with salt and pepper. Set aside to cool to room temperature.
• For the hand pies: If using fresh broccoli, prepare an ice bath by filling a medium bowl with ice and water. Bring a medium saucepan of salted water to a boil. Add the broccoli florets and allow to cook until bright green and crisp-tender, 2 to 3 minutes. Drain the broccoli and place immediately into the ice bath to stop the cooking. Drain and pat very dry. If using thawed frozen broccoli, just pat the florets very dry with paper towels.
• Place the broccoli florets in a food processor and pulse until chopped. Stir the chopped broccoli into the cheese sauce and refrigerate until cooled and set, 1 to 2 hours.
• When ready to form the hand pies, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Lay the pie dough out on a work surface. Cut out circles from the dough using a bowl or plate that is 4 inches in diameter and cutting around it with a paring knife. You should get a total of 8 circles. Place 1 1/2 to 2 tablespoons of the broccoli-cheese mixture in the center of a dough round and brush the egg wash mixture around the edge of the circle, then fold one side of the crust over the filling, creating a half-moon. Press the edges to seal, then use the tines of a fork to press gently around the edges to seal again. Repeat with the remaining dough rounds and filling.
• Brush the tops of the pies with egg wash and prick with a fork or make a small slit with a paring knife in the top of each to release steam. Bake until golden brown, 18 to 20 minutes. Cool for 10 minutes before serving.

BROCCOLI AND CHEESE PIE / QUICHE

Steps:

• In a large frying pan that can be put into the oven, melt butter and saute onions for 3 minutes add the garlic, seasoning and broccoli stir and cover cook for 3 minutes.
• Meanwhile mix together rest of ingredients.
• Pour over broccoli mixture spreading to evenly coat and bake in oven till puffy and browned about 25-30 minutes.

BROCCOLI CHEESE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring about 1 inch water to a boil in a pot. Place the chopped broccoli in a steamer basket over boiling water, and steam 5 minutes, or until tender but firm.
• In a bowl, mix the Cheddar cheese, 3/4 cup flour, 1/2 teaspoon salt, and mustard. Mix in 1/4 cup butter until evenly moist. Press into the bottom and sides of an 8 inch pie dish.
• Melt the 1 tablespoon butter in a skillet over medium heat, and saute the onion and mushrooms until tender. Stir in 2 tablespoons flour, half and half, 1 teaspoon salt, and nutmeg. Bring to a boil, and cook 1 minute. Remove from heat. Mix in steamed broccoli. Gradually stir in eggs. Transfer to the pie crust.
• Bake 15 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C), and continue baking 20 minutes, until a knife inserted in the center comes out clean.

CRUSTLESS BROCCOLI AND COTTAGE CHEESE PIE

Steps:

• Preheat oven to 350 degrees.
• Generously butter 9 inch pie pan or quiche pan.
• Mix the parmesan cheese and bread crumbs together and pat on the bottom and sides of the dish-this will form the crust.
• Mix the cottage cheese, milk, Monterey Jack and eggs together well, then stir in the remaining ingredients (except the butter). Pour into the pie crust and smooth over the top, then dot with butter.
• Bake for 40 minutes, or until a knife inserted into the center comes out almost clean. Serve immediately.