Cheesy Broccoli Pastry Pockets
- 1 large crown broccoli; cut into small florets
- 8 oz. cheddar cheese; shredded
- Fresh Thyme
- Kosher Salt and Fresh Cracked Black pepper; to taste
- 1 egg
- 1 sheet rolled pie pastry
Savory Pie Pastry
- 2 1/2 cups all purpose flour
- 1/2 tsp. salt
- 1 cup (2 sticks) cold cubed butter
- 1/2 cup ice water
Preheat oven to 375 degrees F. Begin the pockets by cutting the dough into rectangles about 3” wide and 4-5 “ long. You will need two rectangles for each pocket. On one sheet of pastry, pile a small amount of shredded cheese. Top with broccoli pieces, picked thyme, and a sprinkle of salt and pepper. Brush the edges of the rectangle with an egg wash- 1 egg mixed with a splash of water. Top the pile with the other piece of pastry and push down firmly to seal the edges, crimp with a fork for added security. Bake on a lined sheet tray at 375 degrees F for about 15 minutes, or until the dough is golden brown and flaky.
It is VERY important that when making pie pastry you work with COLD ingredients and work quickly. In a large mixing bowl, combine the flour and salt and mix. Add the cold cubed butter. Using a pastry cutter, cut the butter (or shortening) into the flour until the butter is in pea sized pieces. Sprinkle about 3 Tbsp. of water over the butter/flour mixture. Using a fork, gently press the mixture against the side of the bowl. Add more water 1 Tbsp. at a time and continue to press the dough until it forms a large ball. It is best to never exceed 1/2 cup of water in any recipe or you will end up with sticky pie crust. When it is almost completely combined, use your hands to quickly shape it into one large lump. Place the dough lump into a plastic bag or wrap it in waxed paper and put in the fridge for at least 30 minutes or up to a day to rest. Roll pastry dough on a floured surface and bake according to specific pie recipe instructions.
Makes 2 rolled sheets.