BROCCOLI CHEDDAR POT PIES

BROCCOLI CHEDDAR POT PIES image

Yield 2 servings

Number Of Ingredients 9

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1/2 cup reduced-fat (2%) milk
1 1/2 tbsp all-purpose flour
2 oz shredded sharp cheddar cheese
salt and pepper to taste
pinch or two of cayenne (optional)
2 cups steamed broccoli florets (about 1 small head of broccoli)
1 sheet puff pastry
1 egg, whisked
oil mister or cooking spray

Steps:

Preheat oven to 425 degrees. Combine milk and flour in a large saucepan over medium heat. Bring to a boil, whisking constantly. Reduce heat to low and simmer 3-5 minutes, until mixture is thick, continuing to whisk. Remove from heat and whisk in cheese about 1/4 cup at a time. Season with salt and pepper or cayenne. Yes, it's really thick right now, but don't panic! Adding the broccoli and baking will thin the sauce significantly, so err on the salty side--I used 1/2 teaspoon. Fold in broccoli florets. Cut four pieces of puff pastry to fit tops of ramekins OR simply cut the pastry sheet into four equal squares. Cut an X in the middle of each piece of puff pastry to vent steam. Divide broccoli cheese mixture into four ramekins that have been sprayed with cooking spray or an oil mister. Top each with puff pastry. Brush puff pastry with egg wash. Bake for 12-14 minutes or until puff pastry is puffy and golden brown.