This broccoli and blue cheese pie is legit the dinner of dreams
GET. IN. MY. BELLY.
Cooking dinner is like a salvaging any good relationship.
You need to keep things exciting, new, and unexpected instead of settling in for another night of the same old shit day in and day out.
And if that means taking your sweet-ass time making a delicious pie that'll keep you full for three+ nights then so be it.
The pie in question is a puff pastry broccoli, leak, and blue cheese masterpiece and saying that it pretty much changed my life for the better is not an exaggeration.
The pie is succulent. The pie is flavourful. The pie is delicious, cheesy, and not very healthy but hey, listen, we all deserve treats every now and again.
Here's what you'll need for a pie that serves four (or six, if you're not that hungry):
- 2 rolls puff pastry
- 1 head of broccoli
- 1 leak
- 200g blue cheese
- 1 ball of mozzarella
- 150ml fresh cream
- 2 tbsp Dijon mustard
- 4 cloves garlic
- Some tarragon
- Some basil
- Some salt
- Some pepper
- Knob of butter
- 1 egg, whisked
And here's how you make it:
1. Cut the broccoli into small pieces and boil until tender but not entirely soft. Line a tin with one of the puff pastry rolls and trim the edges. Blind bake on 200 degrees for 20 minutes. Meanwhile, brown the chopped garlic in butter on a medium heat for a few minutes.
2. Add the chopped leaks, pepper, salt, and basil to the garlic and cook until the leaks start to soften. Allow to simmer for 3-4 minutes before taking off the heat and adding the cream, mustard, and tarragon.
3. Mix well before filling the pastry casing. Cut up the blue cheese and mozzarella and fill the rest of the pie with cheese and broccoli.
4. Close the pie with the other roll of pastry and wash with egg mixture. Bake on 200 degrees for 20-25 minutes, or until the top of the pie is lightly browned. Allow to cool for 5-10 minutes before tucking in.