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VEGETABLE RECIPE: Broccoli and Mushroom Pastries

1-package of Tenderflake Puff pastry, thawed
2-cups small broccoli florets
1-cup chopped mushrooms
1-cup grated old cheddar
2-tbsp Dijon mustard
Pepper and nutmeg
1-tbsp water

In saucepan of boiling water, blanch broccoli for 2 minutes
Drain well, and pat dry on paper towels
In medium bowl, combine broccoli, mushrooms, and cheese
On lightly floured surface, roll out each piece of pastry to a 12-inch square
Cut each square into four 6 inch squares
Spread each square with mustard, leaving 1/2 inch border around the edge
Spoon mixture onto centre of each square
Sprinkle with pepper & nutmeg
Beat together; egg and water
Brush edges of each square with egg mixture
Fold each square diagonally to form a triangle; seal edges
Make 3 small slits in each for steam to escape
Brush with egg mixture
Place on cookie sheet
Bake in 400* oven for 20 to 25 minutes until golden