Cheesy Broccoli Rabe Pastry Buns

A delightful dish that works equally well as an hors d’oevre, fresh side dish or as the centerpiece of a brunch plate.

This is an incredibly tasty and versatile dish. While I prefer broccoli rabe, you can substitute that for whatever vegetable you have on hand. These buns make a lovely brunch, lunch or side dish for supper. You can even make them smaller for pop-in-the-mouth hors d’oeuvres for your next party.

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How to Make Cheesy Broccoli Rabe Pastry Buns

1. Prepare the Filling:

   • Steam the chopped broccoli rabe in water or chicken broth until soft, about 5-7 minutes.
   • Drain well and set aside.
   • In a pan, heat olive oil over medium heat and sauté garlic and tomato until fragrant, about 1-2 minutes.
   • Add the steamed broccoli rabe and sauté for another 2-3 minutes.
   • Season with salt, pepper, red chili flakes, and mix in 1/4 cup grated Parmesan cheese. Remove from heat and let cool.

2. ---

   Prep the Pastry:

   • Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
   • Roll out the puff pastry sheet on a lightly floured surface to prevent sticking.
   • Cut into 8-10 equal squares or rectangles, depending on your preferred size.

3. ---

   Assemble the Buns:

   • Place a scoop of the broccoli rabe mixture in the center of each pastry square.
   • Top each with shredded mozzarella and a sprinkle of Parmesan cheese.
   • If desired, sprinkle chopped hazelnuts over the cheese.
   • Fold the pastry over the filling to create a bun or pocket shape, sealing the edges by pressing them with a fork.
   • Place the pastry buns on the prepared baking sheet.

4. ---

   Bake:

   • Brush the top of each pastry bun with the egg wash mixture.
   • Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed.

5. ---

   Serving:

   • Let the pastry buns cool slightly before serving. They can be served warm or at room temperature.

Recipe Notes:

• Adjust the amount of red chili flakes according to your spice preference.
• Make sure the broccoli rabe is well-drained to avoid soggy pastries.
• For a crispier pastry, you can brush the bottom of the pastry squares with egg wash before filling.
• These buns can be made ahead and reheated in the oven before serving.

Cheesy Broccoli Rabe Pastry Buns

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• Author: Joan Nova
• Total Time: 50 minutes
• Yield: 8-10 servings 1x
• Diet: Vegetarian

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Description

A delightful dish that works equally well as an hors d’oevre, fresh side dish or as the centerpiece of a brunch plate.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups broccoli rabe, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon red chili flakes (adjust to taste)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese, plus more for sprinkling
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped tomato
• 2 tablespoons chopped hazelnuts (optional)
• 1 sheet puff pastry (thawed if frozen)
• 1 egg for egg wash, beaten with 1 tablespoon water, 1 teaspoon honey, and 1/2 teaspoon rosemary

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Instructions

1. Prepare the Filling:
   • Steam the chopped broccoli rabe in water or chicken broth until soft, about 5-7 minutes.
   • Drain well and set aside.
   • In a pan, heat olive oil over medium heat and sauté garlic and tomato until fragrant, about 1-2 minutes.
   • Add the steamed broccoli rabe and sauté for another 2-3 minutes.
   • Season with salt, pepper, red chili flakes, and mix in 1/4 cup grated Parmesan cheese. Remove from heat and let cool.
2. Prep the Pastry:
   • Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
   • Roll out the puff pastry sheet on a lightly floured surface to prevent sticking.
   • Cut into 8-10 equal squares or rectangles, depending on your preferred size.
3. Assemble the Buns:
   • Place a scoop of the broccoli rabe mixture in the center of each pastry square.
   • Top each with shredded mozzarella and a sprinkle of Parmesan cheese.
   • If desired, sprinkle chopped hazelnuts over the cheese.
   • Fold the pastry over the filling to create a bun or pocket shape, sealing the edges by pressing them with a fork.
   • Place the pastry buns on the prepared baking sheet.
4. Bake:
   • Brush the top of each pastry bun with the egg wash mixture.
   • Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and puffed.
5. Serving:
   • Let the pastry buns cool slightly before serving. They can be served warm or at room temperature.

Notes

• Adjust the amount of red chili flakes according to your spice preference.
• Make sure the broccoli rabe is well-drained to avoid soggy pastries.
• For a crispier pastry, you can brush the bottom of the pastry squares with egg wash before filling.
• These buns can be made ahead and reheated in the oven before serving.

• Prep Time: 25 mins
• Cook Time: 25 mins
• Category: Appetizer
• Method: Baking
• Cuisine: American