Broccoli & Mushroom Pasties

Do you remember Pepperidge Farm broccoli puffs? I used to love them back in the '80s. Maybe they even still make them, I don't know; although I haven't seen them in years. They were always a little hard to find and I could rarely afford them since that era coincided with my poor student days.

Anyway, I got a bee in my bonnet to make them myself, and since frozen puff pastry is reasonably available and good quality, it makes these fairly simple to make. The only real trick is to have enough self-discipline to not over-fill them. Also, the filling holds its shape better if it is cool when you fill the puffs. So allow plenty of time to make these - they can sit a bit once formed.

I made 8 puffs. You may wish to make smaller ones as appetizers or hors d'oeuvres. In either case, if you wish to add cheese, put no more than 2 teaspoons in a large puff or 1 teaspoon in a small puff.

8 or 18 pasties
1 hour 45 minutes - 45 minutes prep time
plus time to thaw pastry and cool

1 medium head of broccoli
1 small carrot
100 grams (1/4 pound) button mushrooms
2 large shallots
2 tablespoons unsalted butter
2 tablespoons flour
1/2 teaspoon salt
freshly ground black pepper to taste
1 teaspoon rubbed savory or thyme
1 tablespoon Dijon mustard
3/4 cup unsalted chicken stock
1/4 cup 10% cream
450 grams (1 pound) prepared puff pastry
about 1/2 cup grated old Cheddar cheese (optional)

Don't forget that if you are using frozen puff pastry it must be thawed in advance - allow at least 2 hours. 

Put a small pot of water on to boil for the broccoli florets. Cut the stem from the broccoli. Peel and grate it. Peel and grate the carrot. Cut the broccoli florets into small pieces and cook them in the boiling water for about 3 minutes, until just barely tender. Drain them very well and set them aside.

Clean and chop the mushrooms finely. Peel and mince the shallots.

Heat the butter in a medium-sized skillet over medium heat. Add the shallots and mushrooms, and cook gently, stirring regularly, until softened and reduced in volume - 2 or 3 minutes. Add the grated broccoli stem and carrot. Continue cooking and stirring for another couple of minutes. Sprinkle the flour over the mixture. Season with the salt, pepper, savory, and mustard. Mix well.

Begin to slowly stir in the chicken stock, 1/4 cup at a time until the mixture is smooth. Let it simmer for a minute or two, then stir in the cream. Let it thicken back up for a minute or two, then remove the pan from the heat and let it cool for 15 minutes, enough to work with. This can all be done a day in advance and the filling refrigerated, if desired.

Preheat the oven to 375°F. Line a large baking tray with parchment paper.

Gently open and roll out the puff pastry. Cut each 1/2 pound sheet into 4 even squares (or 9, if you want smaller pasties). Dollop an evenly proportionate amount of the filling onto each square, but be careful not to over-fill them. Wet the corners and sides of the pastry with cold water, and fold all 4 corners up into the middle. Pinch them together, along with the sides as well as you can. Don't worry about doing it well; steam needs to escape and in any event they are likely to split open in baking anyway.

Bake the pasties for 35 to 40 minutes until the pastry is light brown and the filling is bubbling. Let cool at least 10 minutes before serving, warm or at room temperature.




Last year at this time I made Pollo alla Romana.

Posted in: Ontario Food