Cheddar Broccoli Turnovers
Flaky, golden turnovers filled with creamy cheddar cheese and tender broccoli. A simple, savory bite that’s perfect for a snack, appetizer, or easy side.
Ingredients
- 1 package puff pastry we used Pepperidge Farms
- 6 Natures Yoke Organic Free-Range eggs whisked
- 2 cups chopped broccoli
- 1/2 cup cheddar cheese shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 egg white for brushing on puff pastry
- 2 Tablespoons olive oil for cooking the eggs and broccoli
Instructions
- Pre-heat the oven to 375° F.
- Cut puff pastry into eight squares. Set aside.
- In medium sauté pan add the oil and heat the pan to hot. Add the broccoli. Sauté until broccoli is bright green and still has a little crunch.
- Add the whisked eggs, salt and pepper to the pan with the broccoli and scramble the eggs.
- Remove the egg and broccoli mixture from the heat.
- Scoop egg mixture onto each puff pastry square evenly.
- Add one Tablespoon of cheese on top of each egg and broccoli mound.
- With a pastry brush or your finger, brush the edges of the puff pastry with water.
- Bring the four corners of each puff pastry square to the center and pinch all the seams together.
- Brush with egg white.
- Repeat with the rest of the turnovers.
- Bake for 20-25 minutes or until the tops of the puff pastry are medium golden brown.
- Sprinkle the tops with extra cheddar if you wish and if so bake 1 additional minute.
