Pastry shells make a crispy base for our veggie and cheddar combo.
1 (10 oz.) pkg. frozen puff pastry shells, such as Pepperidge Farm
4 cups broccoli florets
1¼ cups milk
1½ Tbs. all-purpose flour
1 tsp. mustard powder
⅛ tsp. cayenne pepper
1⅔ cups shredded sharp Cheddar
Fresh parsley and lemon zest
- Heat oven to 425°F. Bake puff pastry shells according to package directions. Let cool. Remove centers. Bring large pot salted water to a boil; add broccoli. Cook until crisp-tender, about 3 min. Drain well; roughly chop.
- In pot, whisk milk, flour, mustard powder, cayenne and ¼ tsp. salt; over medium heat, bring to a boil. Cook, stirring, until thick, 2 min. Stir in cheese until melted. Remove from heat. Stir in broccoli. Divide among pastry shells. Add parsley and zest.