This is adapted from a delicious recipe in Yotam Ottolenghi’s book Plenty for a broccoli and gorgonzola pie which was first made for me by my sister, Lucy. It’s a beautiful rich pie that I’ve made a few times when I’ve had dinner parties but I simplified it to make pasties for a mid-week meal. These are perfect as if you don’t eat them all they make a great lunch too the next day. This recipe will make 6 pasties.
Pre-heat your oven to 200 degreed C / 400F. Cut about 250g of broccoli heads into small florets and steam them for a couple of minutes then add a couple of leeks (200g) sliced into rounds and steam for another couple of minutes and turn off the steamer. Meanwhile chop up 200g of mushrooms into small pieces and fry them in some olive oil or butter, add 3 cloves of crushed garlic and fry a little longer then add the broccoli and leeks. Next add 100 ml or cream and 100g of blue cheese (I used Danish blue) season with some pepper, you may not need salt as the cheese can be quite salty, and add some chopped dill (or herb of your choice Ottolenghi uses tarragon) and 1tsp of whole grain mustard and cook until the cheese melts and the sauce reduces into a thick consistency and then turn off the heat.
Next take about 500g of puff pastry and roll it out. You will need 6 squares of about 17cms. Pour a little milk into a small glass ,then on a baking sheet covered with baking parchment place a piece of pastry on the baking sheet and with a pastry brush milk on the edge of two sides (working from one corner). Then on that half of the pastry spoon about 3 heaped tbsp. of the broccoli filling with some of the sauce, basically as much as you can and still be able to fold the pasty over, then fold over the pastry to form a triangular parcel and seal the edges together, you can use the prongs of a fork to push the pastry together along the edge and seal it. Prick a couple of holes in the top of the pastry with the fork and do the same for the other pasties. Brush the top of the pasties with milk and put them in the oven for about 20 minutes (check after 15) until puffed up and golden brown. Serve with a simple green salad and perhaps some boiled potatoes. The same sauce is great with pasta too!