INGREDIENTS:
- 2 heads
of broccoli
- 200g of
puff pastry
- 50g Cheddar
cheese
- salt and
pepper
- 1 egg
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METHOD:
- Cut the
florets from the stems. Divide the florets into 16 even
sized pieces. Simmer in boiling water for about five minutes
until just tender and drain well.
- Roll the
pastry out thinly and cut into eight 10cm squares.
- Cut eight
slices of cheese to fit inside half of each pastry square.
- Place two
broccoli florets on top of the cheese and sprinkle with salt
and pepper.
- Brush beaten
egg over the pastry edges and fold over and seal the edges firmly.
Make three small slits in each parcels and brush the top with
beaten egg,
- Bake in
a hot oven 220C /GM7 for 20 minutes until risen and golden
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