Description
Today I want to share with you the recipe for the amazing pie that is tasty and hot, and in warm or cold. Serve it for Breakfast and afternoon tea with a glass of cold milk.. and can also at lunch and dinner, and can be in the form of a hot/main dish, as appetizers, and can be submitted to tea! Useful broccoli and cheese, cream, cheese.. and all this baked in puff pastry. All the most delicious, most favorite!
Ingredients
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Puff pastry
300 g
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Broccoli
500 g
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Cheese
200 g
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Cream
200 ml
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Cheese
100 g
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Chicken egg
3 piece
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Onion
1 piece
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Garlic
2 tooth
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Salt
-
Black pepper
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Nutmeg
-
Vegetable oil
Cooking
The puff pastry defrost. My broccoli and separate into small florets.
Cob and large "legs" of the buds cut into small cubes. And cook them in boiling salted water for 2 minutes...
... add the florets and cook for another 3 minutes. Recline in a colander and drain the water.
Onions and garlic peel and finely chop. In a pan heat a little vegetable oil and podrumyanim the onions with the garlic, stirring so that nothing is burnt.
Add broccoli, a little heat all together and remove from heat.
Put to heat the oven for 160 degrees. At this time, begin preparing the filling. Curd mix with the eggs, cream and half the grated cheese. Add salt to taste, pepper and grated nutmeg. A small digression. About nutmeg.. Each ground nutmeg and grated a global difference! Undoubtedly, it is better to use grated!
The resulting mass carefully mix with broccoli and onions.
The dough will roll out to size round shape d26см so, to make bumpers. Transfer to a form, covered with baking paper, make bumpers. Gently spread the filling on the dough and level. The form is better to use split, it will be easier to get the pie.
Sprinkle remaining half of grated cheese.
And bake in the oven for 40-60 minutes until a Golden brown crust on top.
Leave 5-10 minutes to cool. And carefully take out the cake from the mold. As I wrote above, serve it in hot or cold, and heat. I served with a green salad and fresh vegetables in the form of heat as a main dish for dinner. Bon appetit! Recipe source - the magazine "Lisa. Bon appetit" №12, 2010.
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