Puff Pastry Ring with Broccoli and Potatoes.
Leftover broccoli? No problem. Today we prepare a delicious savory pie with a fridge-clearing recipe!
All you need is a roll of puff pastry, broccoli and boiled potatoes left over, and in half an hour you’ll prepare a tasty ring with a very scenic appearance.
Of course, you can substitute the broccoli with any other leftover vegetable but this recipe remains one of the best solutions to convince both adults and children to eat this particular vegetable.
And speaking of puff pastry, don’t miss the following recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 roll puff pastry (round)
- 7 oz broccoli (stewed)
- 7 oz potatoes (boiled)
- 3 oz fontina
- 1 egg yolk
- to taste poppy seeds
Tools
- Baking tray
- Brush
- Knife
- Cutting board
- Bowl
Steps
Start by preheating the oven to 355 degrees Fahrenheit.
For this recipe, you need leftover broccoli and boiled potatoes. If you don’t have them available, you can boil them, or find my stewed broccoli recipe HERE.
Unroll the puff pastry and lay it with its parchment paper on a baking tray.
Place the bowl in the center of the pastry and distribute the broccoli, potatoes, and diced fontina around it.
Remove the bowl and make 8 cuts in the free circle to create 8 triangles.
Fold the outer edge of the puff pastry toward the filling and the triangles in the opposite direction. To perform this step, take a good look at the photos above.
Brush the pastry with the beaten egg yolk, sprinkle with poppy seeds, and bake for about 20/25 minutes until golden.
Our puff pastry ring with broccoli and potatoes is ready.
Take it out of the oven and let it cool slightly before serving.
Enjoy your meal.
Storage and Tips …
Store covered with a cake dome.
Consume within 2 days.
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