Flaky Broccoli Cheddar Soup Mini Pies

 

2 T. extra virgin olive oil

1 small yellow onion, chopped

kosher salt and black pepper

3 C. roughly chopped broccoli florets

1 C. cremini mushrooms, chopped (optional)

1 clove garlic, minced or grated

2 T. fresh thyme leaves

1/4 tsp. freshly grated nutmeg

1/4-1/2 tsp. cayenne pepper

2 oz. cream cheese, at room temperature

1 1/2 C. shredded sharp cheddar cheese

1/2 C. shredded Havarti cheese

1 box frozen puff pastry, thawed

1 egg, beaten

everything bagel spice, for sprinkling (optional)

 

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook 5 minutes, until softened. Add the broccoli, mushrooms (if using), and season with salt and pepper. Continue cooking another 5-10 minutes or until the broccoli begins to char. Add the garlic, thyme, nutmeg, and cayenne, cook another minute. Remove from the heat. Stir in the cream cheese, 1 C. cheddar, and Havarti cheese. Lay the pastry sheets flat on a clean, floured surface. Gently roll the sheets out to stretch slightly. Cut each sheet into 9 squares. Evenly divide the broccoli filling among half of the squares, leaving a 1/4 inch border around the edges. Brush the edges with egg. Lay the remaining 9 squares over the filling and seal the edges by crimping with the back of a fork. Place the squares on the prepared baking sheet and brush the tops with beaten egg. Make 2 small slits on the top of the pastries. Sprinkle with the remaining 1/2 C. cheddar cheese and the everything spice, if desired. Transfer to the oven and bake for 20-25 minutes or until golden brown. Serve warm, topped with additional thyme.

 

Servings: 9
Serving Size: 1 mini pie

Calories: 474
Fat: 35 g
Fiber: 2 g
Protein: 12 g