Extra Flaky Broccoli Cheddar Soup Mini Pies
Kind of like broccoli cheddar soup meets savory flaky pastries. So darn easy and so darn delicious!
Foto: Half Baked HarvestIngredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- kosher salt and black pepper
- 3 cups roughly chopped broccoli florets
- 1 cup cremini mushrooms, chopped ((optional))
- 1 clove garlic, minced or grated
- 2 tablespoons fresh thyme leaves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 -1/2 teaspoon cayenne pepper
- 2 ounces cream cheese, at room temperature
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Havarti cheese
- 1 box frozen puff pastry, thawed
- 1 egg, beaten
- everything bagel spice, for sprinkling ((optional))
Steps
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. 2. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook 5 minutes, until softened. Add the broccoli, mushrooms (if using), and season with salt and pepper. Continue cooking another 5-10 minutes or until the broccoli begins to char. Add the garlic, thyme, nutmeg, and cayenne, cook another minute. Remove from the heat.3. Stir in the cream cheese, 1 cup cheddar, and Havarti cheese.4. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Evenly divide the broccoli filling among half of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork. 5. Place the squares on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with the remaining 1/2 cup cheddar cheese and the everything spice, if desired. Transfer to the oven and bake for 20-25 minutes or until golden brown.6. Serve warm, topped with additional thyme.
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