Broccoli, Mushroom, and Cheddar Puff Pastry Squares
Golden, flaky pastry squares stuffed with a savory mix of earthy mushrooms, tender broccoli, and melted sharp cheddar.
Total: 40 minPrep: 15 minCook: 25 min12 squaresDifficulty: Easy⭐ 4.8 (150+ ratings)$
Ingredients
Servings:
- 1 sheet puff pastry, thawed
- 1 cup broccoli florets, steamed and chopped
- 1 cup mushrooms, sliced
- 1 cup shredded sharp cheddar cheese
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk
- 1 tablespoon fresh parsley, chopped (optional)
Steps
- 1 Preheat oven to 400°F.
- 2 In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- 3 Add mushrooms and cook until they release their moisture and begin to brown.
- 4 Stir in broccoli, salt, and pepper. Remove from heat and let cool slightly.
- 5 Unfold puff pastry sheet and cut into 12 squares.
- 6 Spoon a heaping tablespoon of the vegetable mixture onto each square.
- 7 Sprinkle cheddar cheese over the vegetable mixture.
- 8 Fold each square into a triangle, sealing the filling inside.
- 9 Whisk together egg and milk for an egg wash. Brush over each triangle.
- 10 Arrange on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.
- 11 Sprinkle with parsley if desired, and serve warm.
Equipment
- Baking sheet
- Parchment paper
- Skillet
- Whisk
Variations
Substitutions
Pairings
- Tomato soup
- Mixed greens salad
Nutrition
Calories:
220 kcal
Fat:
14g fat
Carbs:
16g carbohydrates
Protein:
6g protein
Fiber:
2g fiber
Sugar:
1g sugar
Sodium:
250mg sodium
Tips
Storage
Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven.
Freezing: Freeze unbaked squares for up to 1 month. Thaw overnight in the fridge and bake as directed.