Broccoli Rice Puff Recipes

BROCCOLI RICE

Steps:

• Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until broccoli looks like grains of rice. Repeat with remaining broccoli florets.
• Heat olive oil in a large skillet over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook for 30 seconds. Stir in broccoli rice, salt, and pepper. Reduce heat to low and cook, covered, until broccoli has softened, about 5 minutes. Pour lemon juice on top.

BROCCOLI CHEDDAR PUFF PASTRY TURNOVERS

Steps:

• Preheat oven to 350 Degrees.
• Thaw the frozen puff pastry until it is soft and bendable.
• Roughly chop the steamed broccoli into small bite size pieces and set aside to let it cool.
• In a small bowl add the cream cheese with the rest of the ingredients except the cheese and combine well.
• Gently fold the broccoli into the cream cheese being careful not to over mix and break the broccoli up too much. Gently fold in the cheese.
• On a lightly floured surface, lay out the large puff pastry sheet and cut it into 4 squares. Place 2-3 tbsp of the broccoli cheddar mix into the middle of each square and fold over into a triangle/turn over shape.
• Use a fork to press down a long the edges and seal the puff pastry. Do this until you have 8 turnovers.
• Mix one egg +1 tbsp water and whisk it well. Use a brush and lightly top each turnover with the egg wash,
• Gently pierce the top of the puff pastry a couple of times with a fork to help let steam release and place on a lightly greased baking tray and place in the oven. Let it cook for about 15-20 minutes until puff pastry is golden and cooked all the way through.
• Serve hot!!

CHEESY BROCCOLI PUFFS

Steps:

• To make the sauce, melt the butter in a saucepan and add the flour.
• Stir for a minute over medium heat then slowly whisk in the milk. The sauce needs to be very thick (but still creamy) in consistency so you might not need all the milk.
• When the sauce is smooth, creamy and thick, turn the heat down and cook the sauce out for approximately 7-10 minutes, stirring regularly, until the sauce is velvety smooth and all flouriness has been cooked out.
• When the sauce is cooked, remove from the heat then add the cheese, steamed broccoli, cayenne pepper and seasoning and stir to combine. Cover the surface of the sauce with a piece of plastic wrap to prevent a film from forming then set aside.
• Pre-heat the oven to 180°c.
• Place the pastries in the holes of a shallow muffin tin, pressing down properly.
• Spoon in the broccoli filling then fold over the edges of the pastry.
• Brush with the beaten egg and place in the oven.
• Allow the pastries to bake for 20-25 minutes until they pastry is golden, crisp and cooked through.
• Remove from the oven and allow to rest for 10 minutes before serving.

BROCCOLI PUFF

Steps:

• Cook broccoli; drain.
• Place broccoli in casserole dish.
• In separate bowl, combine soup, cheese, milk, mayo, and egg until blended.
• Pour over broccoli.
• Combine butter and crumbs; sprinkle on top.
• Bake at 350 for 45 minutes.

BROCCOLI PUFF

Steps:

• Preheat oven to 400°F.
• Cook and drain the broccoli.
• Combine undiluted soup, eggs, mayonnaise, cheese, onions, salt and pepper.
• Stir in the drained broccoli.
• Pour mixture in 1-1/2 quart baking dish.
• Bake at 400°F for 25 minutes.
• In the meantime, melt butter in a frying pan, toss in the croutons until butter is absorbed.
• Add buttered croutons to baked broccoli the last 5 minutes of baking time.
• Note: This dish is always better the next day.

PUFF PASTRY CHICKEN 'N BROCCOLI POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray bottom and sides of a 9x13-inch baking pan with cooking spray.
• Combine chicken, Mexican cheese blend, mayonnaise, broccoli, onion, red bell pepper, garlic, almonds, and dill in a large bowl.
• Roll pastry sheets on a floured surface until all sides measure 3 inches longer than the bottom of the prepared pan. Place 1 sheet on the bottom of the pan and against the sides. Pour the chicken filling evenly over the bottom crust. Top with the second crust, folding the ends between the pan and the bottom crust. Pinch crusts together to seal.
• Beat egg with water and salt in a bowl; brush mixture over the top crust. Cut vents into the top for steam to escape.
• Bake in the preheated oven until golden brown on top, about 30 minutes.

CHEESY BROCCOLI PUFFS

Steps:

• Preheat the oven to 400 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats.
• Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, about 5 minutes.
• Transfer the broccoli to a large bowl and add the mozzarella, feta, ricotta, dill, chives, red pepper flakes, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together with a large spoon, using the back of it to crush any large broccoli florets. Set aside.
• Whisk the egg with 1 tablespoon water in a small bowl. Set aside.
• Roll out a sheet of the puff pastry on a clean work surface into a 12-inch square, dusting with flour as needed to prevent sticking. Cut the puff pastry into sixteen 3-inch squares with a pizza wheel or knife. Place 1 tablespoon of the broccoli mixture in the center of each square. Working with a square at a time, pinch together 2 opposite corners, then pinch together the remaining 2 corners to create a small packet. Transfer the packets to a baking sheet. Repeat with the remaining puff pastry and filling. Brush the packets with the egg wash and sprinkle with the sesame seeds.
• Working in batches if needed, bake the packets until golden and bubbly, 20 to 22 minutes.

BROCCOLI RICE PUFF

Steps:

• Preheat the oven to 400 degrees.
• Cook the broccoli using package directions and drain well.
• Saute the onion in butter until tender. Stir in soup, rice, broccoli, and seasonings.
• Turn into a greased shallow 2-quart casserole dish. Bake for 20 minutes.
• Beat the egg yolks in a large bowl until thick and lemon-colored. Stir in cheese.
• Beat egg whites until soft peaks form and fold into the egg yolk mixture.
• Remove casserole from the oven and stir. Spread the egg and cheese mixture over the top.
• Bake for 15 minutes longer or until golden brown.