October 25, 2023
This recipe makes 6 decent-sized delicious cheesy pies and can easily be tweaked to into 15-22 mini pies for a party-platter. Simply use a smaller plate when cutting out the pastry rounds so you can get at least two or 3 rounds per piece of pastry. We have included vegan/lactose free options as well in the ingredients.
Pie Ingredients
300-400 g broccoli or 2 bunches of broccolini cut into pieces
200 g grated cheddar cheese (traditional or plant based)
200 g grated mozzarella cheese (traditional or plant based)
1 medium egg with 1 x tsp water, lightly beaten together or vegan egg wash of choice
sesame seeds to sprinkle on top
Honey (or Maple) Mustard Ingredients
Garnish
spiced fruit chutney (optional)
Tools
1Cook the broccoli or broccolini in salted water till just tender then drain & run veg under cold water to cool them. When cooled, cut it into small chunks.
2Finely dice the onion and add it to a frypan. Add 2 tablespoons of plant-based Nuttelex and saute on medium/ high heat until soft, clear & tender. Add the chopped blanched broccoli to the frypan and toss them together for a couple of minutes. Remove from the stove and allow it to cool completely.
3Now add both the grated cheese to the cooked onion & broccoli/Broccolini and season with freshly ground pepper. Mix well to incorporate everything.
4In a small bowl mix the Mustard with honey. Whisk to combine the mixture and set it aside.
5Preheat oven to 180C fan forced or 200C conventional and line 2 trays with baking paper
6Using a 20-22 cm plate as a guide and cut out your 6 pastry rounds
7Spread each pastry round with the prepared honey- mustard mixture leaving a 1 cm border around the edge.
8Spoon one-sixth of the broccoli/cheese mixture into the centre of the pastry round and then fold over to enclose the filling. Pinch/crimp the edges to seal shut. Repeat until all 6 rounds a done.
9Place the pastry rounds on the lined trays and brush with eggwash. Sprinkle the tops with sesame seeds and bake for 25 minutes until golden brown & puffed.
10Serve as is with a sprinkle of fresh parsley to garnish or add a dollop of spiced fruit chutney.
