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Broccoli & Cheddar Turnovers Fill 1 Created with Sketch.

with Pea Green & Apple Salad

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this dish, the classic, comforting duo of broccoli and cheddar come together inside flaky handheld turnovers. (Chefs, mixing the cheese together with the broccoli off the heat keeps it from melting too much, which makes assembling the turnovers easier.) For a bright complement, we’re serving a side salad of crisp pea greens you may receive small-leafed pea shoots or large-leafed pea tips), apple, and almonds dressed in a mustard and apple cider vinaigrette.

fresh
ingredients
Broccoli & Cheddar Turnovers with Pea Green & Apple Salad
Title
  • 4 Pastry Rounds
  • 4 oz Cheddar Cheese
  • 2 cloves Garlic
  • 1 Apple
  • 1 oz Pea Greens
  • ½ lb Broccoli
  • 3 Tbsps Roasted Almonds
  • 2 Tbsps Apple Cider Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 Shallot
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450ºF. Wash and dry the fresh produce. Peel and thinly slice the shallot. Cut off and discard the bottom ½ inch of the broccoli stem. Roughly chop the florets and thinly slice the remaining stem. Peel and roughly chop the garlic. Grate the cheese on the large side of a box grater.

Start the filling:
2 Start the filling:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the shallot and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the broccoli florets and stems and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until bright green and slightly softened.

Finish the filling:
3 Finish the filling:

Add ½ cup of water to the pan; season with salt and pepper. Loosely cover the pan with aluminum foil; cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Add the garlic and cheese; stir to thoroughly combine. Season with salt and pepper to taste.

Assemble & bake the turnovers:
4 Assemble & bake the turnovers:

Lightly oil a sheet pan. Fill a small bowl with warm water. Place the pastry rounds on a work surface. Spoon about 3 tablespoons of the filling into the center of each round (you may have extra filling). Working 1 at a time, using your fingers, lightly moisten the edges of the rounds with water; carefully fold in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal completely. Carefully transfer to the prepared sheet pan. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until golden brown and puffed up. Remove from the oven. Let stand for at least 2 minutes.

Prepare the apple & make the dressing:
5 Prepare the apple & make the dressing:

While the turnovers bake, quarter and core the apple; thinly slice crosswise. In a bowl, combine the vinegar and up to half the mustard (you will have extra mustard). Slowly whisk in a drizzle of olive oil until well combined; season with salt and pepper to taste.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

Just before serving, in a medium bowl, combine the apple, pea shoots, and almonds. Season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Gently toss to coat. Season with salt and pepper to taste. Divide the baked turnovers and salad between 2 dishes. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450ºF. Wash and dry the fresh produce. Peel and thinly slice the shallot. Cut off and discard the bottom ½ inch of the broccoli stem. Roughly chop the florets and thinly slice the remaining stem. Peel and roughly chop the garlic. Grate the cheese on the large side of a box grater.

2 Start the filling:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the shallot and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the broccoli florets and stems and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until bright green and slightly softened.

Start the filling:
Finish the filling:
3 Finish the filling:

Add ½ cup of water to the pan; season with salt and pepper. Loosely cover the pan with aluminum foil; cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Add the garlic and cheese; stir to thoroughly combine. Season with salt and pepper to taste.

4 Assemble & bake the turnovers:

Lightly oil a sheet pan. Fill a small bowl with warm water. Place the pastry rounds on a work surface. Spoon about 3 tablespoons of the filling into the center of each round (you may have extra filling). Working 1 at a time, using your fingers, lightly moisten the edges of the rounds with water; carefully fold in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal completely. Carefully transfer to the prepared sheet pan. Bake, rotating the sheet pan halfway through, 15 to 17 minutes, or until golden brown and puffed up. Remove from the oven. Let stand for at least 2 minutes.

Assemble & bake the turnovers:
Prepare the apple & make the dressing:
5 Prepare the apple & make the dressing:

While the turnovers bake, quarter and core the apple; thinly slice crosswise. In a bowl, combine the vinegar and up to half the mustard (you will have extra mustard). Slowly whisk in a drizzle of olive oil until well combined; season with salt and pepper to taste.

6 Make the salad & plate your dish:

Just before serving, in a medium bowl, combine the apple, pea shoots, and almonds. Season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Gently toss to coat. Season with salt and pepper to taste. Divide the baked turnovers and salad between 2 dishes. Enjoy!

Make the salad & plate your dish: