Or rather- Kale, Broccoli and Blue Cheese.
It’s Mouthwateringly good.
Yup- Veganuary is over, but for many that has just been the start of a whole new lifestyle, one that incorporates less meat and a more varied vegetable selection. This is my contribution to those who are joyfully exploring their new love of all things veggie, as well as being a celebration of the wonderful Kale – a veg that’s very much ‘in’ at this time of the year. The broccoli adds variety and the blue cheese is a protein-rich treat to add another level of taste and texture. This is a quick and simple flavour bomb and when teamed with mash potatoes it becomes the perfect comfort meal.
You will need:
100g Purple Sprouting Broccoli
170g Blue Cheese
1 Small White Onion
200ml Vegetable Stock
Puff Pastry- 1 ready made sheet or homemade equivalent
2 tbsp Plain Flour (to thicken the stock)
Milk (approx 3 tbsp)
Olive Oil and a knob of Butter
optional to top the pastry:
Cracked Black Pepper
Preheat you oven to 200C (fan assisted) and line a baking tray with baking parchment
Finely chop the onion and on a medium heat start to soften in a pan with olive oil and a knob of butter
Add the broccoli (roughly chopped) and the kale (also roughly chopped) , combine with the onion and cook down for 2 minutes
Add the stock and simmer for 8 – 10 minutes
Roughly chop the cheese and stir into the vegetable mix, let it melt in and then add the flour (pre mix the flour with some cold water until lump free) to thicken the sauce
Place the pastry sheet on the lined backing tray
Spoon the mixture onto one half of the pastry sheet and fold the other half over the top. Bring the edges together and pinch to enclose- like a large pasty
Brush with the milk, pierce the top with a fork a couple of times and then, if desired, sprinkle with a little pepper and Parmesan to finish
Bake in the middle of the oven for 20 minutes or until puffed and golden
and for the ultimate winter comfort meal simply serve with some mash and a drizzle of balsamic glaze