Broccoli Cheese Pies

Instructions

1. Preheat your oven to 200°C fan / gas 6. Toss the broccoli with a drizzle of olive oil, a pinch of salt, and spread it out on a lined baking tray. Roast for 8-10 minutes until it’s tender and slightly caramelized. Set aside to cool.

3. Heat a little olive oil in a large pan over medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in the crushed garlic and cook for another minute.

3. Add the butter to the pan and let it melt, then stir in the flour to make a paste (roux). Gradually whisk in the milk, stirring until the sauce thickens. Add the grated Wyke Mature Cheddar, mustard, and paprika (optional).Season with salt and pepper to taste, then fold in the roasted broccoli. Set aside to cool while you prep the pastry.

4. Roll out one sheet of pre-made shortcrust pastry on a lightly floured surface. Use a small plate as a guide to cut out circles large enough to line the base and sides of your pie tins, leaving a little overhang. Gently press the pastry into the tins.

5. Spoon the cheesy broccoli filling evenly into the pastry-lined tins. Sprinkle a little extra grated cheese on top for an indulgent touch.

6. Roll out the second sheet of pastry and cut out circles to create the pie lids. Place the lids on top of each pie, then press the edges to seal. Trim any extra pastry and crimp the edges for a decorative finish. Use a sharp knife to make small slits in the tops of the pies to let steam escape. Brush the lids with beaten egg for a lovely golden crust.

7. Place the pies on a baking tray and bake in the preheated oven for 25-30minutes, or until the pastry is crisp and golden brown. Let the pies cool in their tins for 5 minutes before carefully removing them.

Top tips

·   Add a tangy side: Serve your pies with a simple rocket salad drizzled with lemon and olive oil, or some tangy pickled vegetables to balance the rich filling.

·   Make-ahead magic: These pies freeze beautifully! Perfect for cosy winter dinners—just reheat in the oven to keep that pastry golden and crisp.

·   Switch up the greens: Not a fan of broccoli? Swap it out for spinach or kale - both work wonderfully with the creamy cheddar sauce.

·   Go big: Want to feed a crowd? Skip the individual tins and make this recipe into one large pie. It’s a great centrepiece for family meals or gatherings.

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