These broccoli cheddar pockets are so comforting and delicious! They’re also a fun and unique thing serve to your friends or family. They’re basically an upgrade to broccoli cheddar soup, because who doesn’t love to add some carbs to the mix. Don’t forget to leave a review and let me know what you think!
What do I need to make this recipe?
- Puff pastry
- Broccoli
- Sharp Cheddar cheese
- Monterey Jack cheese
- Yellow onion
- Cream cheese
- Egg
- Garlic
- Cayenne
- Olive oil
- Pepper
How do I make this?
1. Preheat oven to 400.
2. Coat a skillet with olive oil, and place on medium heat on the stove. Add the onion, and cook until softened (about 5 minutes). Then, add in the broccoli and cook for 5 minutes, stirring occasionally.
3. Add the 2 cups of cheddar cheese (leaving ¼ cup to the side), Monterey Jack, cream cheese, garlic, and cayenne. Stir until cheese is melted. Pepper to taste and remove from heat.
4. Roll out the puff pastry dough slightly to thin. Cut each pastry sheet into 9 pieces (3x3). Evenly split the broccoli filling onto one sheet of the pastry dough, leaving about ¼” around the edges. Beat the egg, then brush the edges of the pastry sheets with egg. Take the 9 squares from the second pastry sheet, and cover the squares with filling.
5. Press the edges together with the backside of a fork.
6. Brush egg over the tops of the pastries. Sprinkle the remaining cheddar cheese on top, with a pinch of pepper.
7. Place the pockets on a parchment paper lined baking sheet, and cook for 25-30 minutes, or until golden brown.
8. Serve and enjoy!
Broccoli Cheddar Pockets
Ingredients
- 1 box of frozen puff pastry thawed (one box comes with 2 sheets of puff pastry)
- 3 cups roughly chopped broccoli florets
- 2 ¼ cups shredded sharp cheddar cheese save the extra ¼ cup for the end
- 1 cup shredded Monterey Jack cheese
- 1 cup diced yellow onion
- ½ cup cream cheese
- 1 egg
- 3-4 garlic cloves minced
- ¼ teaspoon cayenne
- Olive oil
- Pepper to taste
Instructions
- Preheat oven to 400.
- Coat a skillet with olive oil, and place on medium heat on the stove. Add the onion, and cook until softened (about 5 minutes). Then, add in the broccoli and cook for 5 minutes, stirring occasionally.
- Add the 2 cups of cheddar cheese (leaving ¼ cup to the side), Monterey Jack, cream cheese, garlic, and cayenne. Stir until cheese is melted. Pepper to taste and remove from heat.
- Lay out the pastry sheets and roll out slightly to thin. Cut each pastry sheet into 9 pieces (3x3). Evenly split the broccoli filling onto one sheet of the pastry dough, leaving about ¼” around the edges. Beat the egg, then brush the edges of the pastry sheets with egg. Take the 9 squares from the second pastry sheet, and cover the squares with filling.
- Press the edges together with the backside of a fork.
- Brush egg over the tops of the pastries. Sprinkle the remaining cheddar cheese on top, with a pinch of pepper.
- Place the pockets on a parchment paper lined baking sheet, and cook for 25-30 minutes, or until golden brown.
- Serve and enjoy!
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