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Broccoli & Cheddar Turnovers
with Pea Green & Apple Salad
50 MIN
2 Servings
From the Test Kitchen
In this dish, the classic duo of broccoli and cheddar comes together inside flaky turnovers. (Chefs, for easier assembly, we’re mixing the cheese with the broccoli in a bowl rather than a hot pan to keep it from melting.) For a bright complement, we’re serving a side salad of pea greens (you may receive small-leafed pea shoots or large-leafed pea tips), apple, and almonds dressed in a mustard vinaigrette.
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NutritionPER SERVING
-
Calories700 Cals (est.)
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fresh
ingredients
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
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat 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 broccoli. 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 and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until bright green and slightly softened.
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 the broccoli has 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.
5
Prepare the remaining ingredients & make the dressing:
While the turnovers bake, quarter and core the apple; thinly slice crosswise. Roughly chop the almonds. 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 greens, 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!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat 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 broccoli. 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 and season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until bright green and slightly softened.
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 the broccoli has 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.
5
Prepare the remaining ingredients & make the dressing:
While the turnovers bake, quarter and core the apple; thinly slice crosswise. Roughly chop the almonds. 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 greens, 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