Home > Broccoli recipes > Chilli, broccoli and mozzarella pies

Chilli, broccoli and mozzarella pies

Name: Chilli, broccoli and mozzarella pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 2 (or 4 with sides)
Ingredients: 350g broccoli (1 medium head); Dash oil; 2 anchovy fillets, drained (optional); 2 garlic cloves, finely sliced; Pinch chilli flakes; 40g unsalted butter; 40g plain flour; 400g whole milk, warmed; 50g parmesan (or veggie equivalent), finely grated; 75g mozzarella, coarsely grated or finely chopped; 2 handfuls spinach; 320g sheet puff pastry; 1 medium free-range egg, beaten with a pinch of salt; You’ll also need; 2 x 500ml pie dishes

Easy
December 2023

Easy
December 2023

Test kitchen approved

Serves 2 (or 4 with sides)
Hands-on time 20 min. Oven time 25 min

Get a midweek pie fix with this easy recipe. A golden puff pastry lid tops a rich filling of broccoli, chilli and anchovy in a double-cheese sauce. The anchovy adds rich flavour, but leave them out to make these pies vegetarian.

For comfort food at its finest, try this cheddar and potato pie

Nutrition: per serving

Calories: 591kcals
Fat: 38g (22g saturated)
Protein: 21g
Carbohydrates: 39g (7.1g sugars)
Fibre: 4.8g
Salt: 1.2g

Nutrition: per serving

Calories: 591kcals
Fat: 38g (22g saturated)
Protein: 21g
Carbohydrates: 39g (7.1g sugars)
Fibre: 4.8g
Salt: 1.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

350g broccoli (1 medium head)
Dash oil
2 anchovy fillets, drained (optional)
2 garlic cloves, finely sliced
Pinch chilli flakes
40g unsalted butter
40g plain flour
400g whole milk, warmed
50g parmesan (or veggie equivalent), finely grated
75g mozzarella, coarsely grated or finely chopped
2 handfuls spinach
320g sheet puff pastry
1 medium free-range egg, beaten with a pinch of salt

You’ll also need

2 x 500ml pie dishes

Method

Finely chop the broccoli stalk and cut the florets into small pieces (around 2cm). Set a frying pan over a medium heat, add a dash of oil, the anchovies (if using), broccoli stalk, garlic and chilli flakes, and fry for about 5 minutes. Add the florets with a dash of water, cover and cook for a further 2 minutes.
Meanwhile, melt the butter in a separate saucepan, tip in the flour and cook for 1 minute. Slowly whisk in the warm milk until you have a smooth sauce. Beat in the parmesan and mozzarella, taste and season with salt and pepper, then stir in the broccoli mixture and spinach and divide between two pie dishes.
Heat the oven to 180°C fan/gas 6. Cut the pastry in half and lay over the dishes, then crimp the edges with a fork and trim off any excess pastry. Brush with beaten egg to glaze, then bake for 20-25 minutes until puffed up and golden. Serve with mash or chips and veg (if you like).