Cheesy broccoli puffs
This recipe creates savory cheesy broccoli puffs using a rich béchamel-style cheese sauce combined with tender broccoli, all encased in golden, flaky puff pastry. Ideal as an appetizer or light meal, these puffs offer a delightful balance of creamy, cheesy, and vegetable goodness.
Equipment
- 1 Saucepan For preparing the cheese sauce.
- 1 Whisk Essential for a smooth, lump-free béchamel.
- 1 Baking Sheet For baking the pastry puffs.
- 1 Rolling Pin To evenly roll out the puff pastry.
- 1 Pastry Brush For applying the egg wash.
Ingredients
Main
- * 2 heaped tablespoon butter
- * 4 heaped tablespoon flour
- * 1 1/2-2 cup milk
- * 1 cup grated mature cheddar cheese
- * pinch of cayenne pepper
- * salt and pepper to taste
- * 1 small head broccoli and steamed until al dente
- for the pastry
- * 1 roll ready made puff pastry
- * 1 egg beaten
Instructions
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Steam the small head of broccoli until it is just al dente, then finely chop it and set aside.
- In a saucepan, melt 2 heaped tablespoons of butter over medium heat.
- Whisk in 4 heaped tablespoons of flour and cook for 2-3 minutes to create a roux, ensuring to cook out the raw flour taste.
- Gradually add 1 1/2 to 2 cups of milk, whisking continuously until the sauce thickens and becomes smooth.
- Stir in 1 cup of grated mature cheddar cheese, a pinch of cayenne pepper, and season with salt and pepper to taste, until the cheese is fully melted and incorporated.
- Remove the sauce from the heat and gently fold in the chopped steamed broccoli.
- Roll out the ready-made puff pastry on a lightly floured surface and cut it into desired shapes (e.g., squares or rectangles).
- Place a spoonful of the broccoli and cheese filling onto each pastry piece, fold, and crimp the edges to seal, creating the puff shape.
- Brush the tops of the puffs with the beaten egg and bake for 15-20 minutes, or until golden brown and puffed.
Notes
To achieve a silky smooth béchamel, cook the flour in butter for at least 2 minutes to remove the raw taste, then add milk gradually, whisking vigorously to prevent lumps. Steam broccoli until just al dente; it will finish cooking in the oven, preventing mushiness. A mature cheddar provides excellent flavor, but a touch of Gruyère can elevate it further. Season the sauce well before combining with broccoli. Keep puff pastry chilled to maximize its flakiness. An even egg wash will give a beautiful golden crust.