Extra Flaky Broccoli Cheddar Soup Mini Pies

• servings: 9 servings
• active time: 25 minutes
• total time: 50 minutes

Ingredients

2 tablespoons extra virgin olive oil

1 small yellow onion, chopped

kosher salt and black pepper

3 cups roughly chopped broccoli florets

1 cup cremini mushrooms, chopped (optional)

1 clove garlic, minced or grated

2 tablespoons fresh thyme leaves

1/4 teaspoon freshly grated nutmeg

1/4-1/2 teaspoon cayenne pepper

2 ounces cream cheese, at room temperature

1 1/2 cups shredded sharp cheddar cheese

1/2 cup shredded Havarti cheese

1 box frozen puff pastry, thawed

1 egg, beaten

everything bagel spice, for sprinkling (optional)

Directions

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. 2. 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.3. Stir in the cream cheese, 1 cup cheddar, and Havarti cheese.4. 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. 5. 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 cup cheddar cheese and the everything spice, if desired. Transfer to the oven and bake for 20-25 minutes or until golden brown.6. Serve warm, topped with additional thyme.

Nutrition

• Calories: 445 kcal