We often eat broccoli however, we do not always use the whole of a flower. Sometimes I will add the remaining broccoli in a soup or I might do a mixed stir fry, a baked broccoli mousse or miniature broccoli quiches. As usual, you should not pay too much attention to the exact amounts however, when writing this – I had used the following:

Ingredients

Pre-processed puff pastry (convenient when in a hurry)

3/4 of a broccoli flower including the stem

20 g nuts (I like to use hazel nuts but any will do)

2 finely chopped spring onions

1 tbsp olive oil

approximately 200 ml. sour cream

approximately 150 g cheese (cheddar, emmenthal, mozerella or a mix)

3 eggs

Salt and pepper

Method

Pre-heat the oven to 200 degrees celcius.

Take a sheet of baking paper, cut it out in rough over-sized squares and fit the cups in a 12-cup/24-cup muffin pan (small sized muffins). Cut out the sheet of puff pastry with a glass/cup/cake cutter of appropriate size to fit the cups in the muffin pan. Place the pastry in the centre of each square of baking paper and fit it in the muffin cup.

Finely dice the broccoli and the spring onion. Finely chop the nuts. Fry in a bit of oil until the broccoli and spring onion go soft.

Mix sour cream, eggs and cheese and add salt and pepper. Add the broccoli mix and mix well. Distribute the mixture into the puff pastry cups prepared in the muffin pan.

Bake for approximately 20 minutes in the centre of the oven at 200 degrees C.

Note: You will most probably have excess puff pastry after cutting out the circles. Assemble the scraps, place the “lump” in between two sheets of baking paper so that it won’t stick to neither table nor rolling-pin and re-roll it.