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Broccoli & Aged Cheddar Pie with Toasted Nuts

Broccoli & Aged Cheddar Pie with Toasted Nuts
This unassuming broccoli pie has quietly become a beloved staple in my kitchen. Beneath its humble exterior lies a rich, satisfying filling of tender broccoli florets, deeply savory aged cheddar cheese, and crunchy toasted nuts, all nestled within a buttery, flaky crust. It's the kind of dish that feels right at home on a cozy weeknight, yet also fits in perfectly at a festive gathering. No fanfare is needed – one taste and you'll know it was made with care.
Ingredients
  • 300g whole wheat flour, sifted (2 cups)
  • 100g unsalted butter, softened (7 tablespoons)
  • 3 cups broccoli florets (about 300g)
  • 100g aged cheddar cheese, crumbled (1 cup)
  • 50g roasted salted almonds or hazelnuts, chopped (1/2 cup)
  • 3 tablespoons water (45ml)
Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, mix the sifted flour and softened butter. Gradually add water until a dough forms.

3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4. Roll out the chilled dough on a floured surface to about 3mm thickness. Transfer to a 23cm pie dish and trim the edges.

5. In a separate bowl, gently combine the crumbled aged cheddar, broccoli florets, and chopped nuts.

6. Fill the pie crust with the broccoli and cheese mixture.

7. Bake for 35-40 minutes, until the crust is golden brown and the filling is set.

8. Allow to cool for 10 minutes before slicing and serving. Handle the hot pie dish with care.

Tools
  • mixing bowl
  • rolling pin
  • pie dish
  • refrigerator
  • oven

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