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Mediterranean Smoked Cheddar Hand Pies
2023-08-21
https://www.metro.ca/userfiles/image/recipes/mediterranean-smoked-cheddar-12182.jpg
PT30M
PT45M
PT1H15M
Preheat oven to 400F and line 2 large baking sheets with parchment paper.Heat oil in a large non-stick skillet over medium-high heat. Sauté cherry tomatoes with mushrooms for 3 minutes. Stir in kale, broccoli, onion, red pepper, olives, rosemary, thyme, salt and pepper; cook until kale has wilted. Transfer mix to a large mixing bowl and let cool to room temperature. Once cooled, mix in diced cheddar.Cut each puff pastry sheet into 6 equal rectangles. Place 8 rectangles onto each prepared baking sheet. Mound 2 tbsp filling onto each rectangle. Top with remaining rectangles and crimp edges by pressing with a fork.Brush tops with evenly with egg, and sprinkle with shredded cheddar. Bake each tray for 25-30 minutes or until golden brown and puffed. Garnish with pepper and thyme leaves.Leftover hand pies will keep refrigerated for up to 5 days.
18
Metro
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1 tablespoon (15 mL) oil from jar of Irresistibles Roasted Cherry Tomatoes
1/3 cup (75 mL) Irresistibles Roasted Cherry Tomatoes
2 cups (500 mL) sliced cremini mushrooms
3 cups (750 mL) baby kale
1/2 cup (125 mL) small bite-sized broccoli florets
1/2 cup (125 mL) diced onion
1/2 cup (125 mL) diced red pepper
1/4 cup (60 mL) sliced kalamata olives
1 tablespoon (15 mL) each chopped fresh rosemary and thyme
1/2 teaspoon (2 mL) each salt and pepper
1 1/2 cup (375 mL) diced Cracker Barrel Signature Smoked Cheddar Cheese
3 boxes (400 g) Selection Frozen Rolled Puff Pastry, thawed
Topping:
1 egg, whisked
1/3 cup (75 mL) shredded Cracker Barrel Signature Smoked Cheddar Cheese
Garnish:
pepper and fresh thyme leaves
Mediterranean Smoked Cheddar Hand Pies
18
Main course - Accompaniment
0:30
Preparation
0:45
COOKING
1:15
TOTAL TIME
Ingredients
-
1 tablespoon
(15 mL)oil from jar of Irresistibles Roasted Cherry Tomatoes
-
1/3 cup
(75 mL)Irresistibles Roasted Cherry Tomatoes
-
2 cups
(500 mL)sliced cremini mushrooms
-
3 cups
(750 mL)baby kale
-
1/2 cup
(125 mL)small bite-sized broccoli florets
-
1/2 cup
(125 mL)diced onion
-
1/2 cup
(125 mL)diced red pepper
-
1/4 cup
(60 mL)sliced kalamata olives
-
1 tablespoon
(15 mL)each chopped fresh rosemary and thyme
-
1/2 teaspoon
(2 mL)each salt and pepper
-
1 1/2 cup
(375 mL)diced Cracker Barrel Signature Smoked Cheddar Cheese
-
3 boxes
(400 g)Selection Frozen Rolled Puff Pastry, thawed
-
Topping:
-
1
egg, whisked
-
1/3 cup
(75 mL)shredded Cracker Barrel Signature Smoked Cheddar Cheese
-
Garnish:
-
pepper and fresh thyme leaves
Preparation
Preheat oven to 400F and line 2 large baking sheets with parchment paper.
Heat oil in a large non-stick skillet over medium-high heat. Sauté cherry tomatoes with mushrooms for 3 minutes. Stir in kale, broccoli, onion, red pepper, olives, rosemary, thyme, salt and pepper; cook until kale has wilted. Transfer mix to a large mixing bowl and let cool to room temperature. Once cooled, mix in diced cheddar.
Cut each puff pastry sheet into 6 equal rectangles. Place 8 rectangles onto each prepared baking sheet. Mound 2 tbsp filling onto each rectangle. Top with remaining rectangles and crimp edges by pressing with a fork.
Brush tops with evenly with egg, and sprinkle with shredded cheddar. Bake each tray for 25-30 minutes or until golden brown and puffed. Garnish with pepper and thyme leaves.
Leftover hand pies will keep refrigerated for up to 5 days.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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