Flakey Crust:<\/strong> Prepare the crust:<\/strong> Ingredients Flakey Crust: 1 cup fine almond flour 8 tablespoons unsalted butter 1 teaspoon xanthan gum 1\u20448 teaspoon fine sea salt 3-4 tablespoons ice-cold water 1 large egg (to use as an egg-wash, not to add to the dough) Broccoli Cheddar Soup Filling: 1 tablespoon butter or coconut oil 1 medium yellow onion, peeled &…<\/span><\/p>\n","protected":false},"author":2,"featured_media":16225,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[116,7],"tags":[],"class_list":["post-16224","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-broccoli","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/16224","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=16224"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/16224\/revisions"}],"predecessor-version":[{"id":20438,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/16224\/revisions\/20438"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/16225"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=16224"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=16224"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=16224"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 cup fine almond flour
\n8 tablespoons unsalted butter
\n1 teaspoon xanthan gum
\n1\u20448 teaspoon fine sea salt
\n3-4 tablespoons ice-cold water
\n1 large egg (to use as an egg-wash, not to add to the dough)
\nBroccoli Cheddar Soup Filling:<\/strong>
\n1 tablespoon butter or coconut oil
\n1 medium yellow onion, peeled & minced
\n1 1\u20442 teaspoons sea salt
\n1 teaspoon black pepper
\n2 medium garlic cloves, peeled & minced
\n1 cup cremini mushrooms, sliced
\n4 cups broccoli florets, chopped
\n1 cup heavy whipping cream
\n1\u20442 cup chicken stock
\n1 cup shredded cheddar cheese
\nGarnish:<\/strong>
\nFresh thyme sprigs<\/p>\nInstructions<\/h2>\n
\nUnwrap the butter and place in the freezer on a plate for at least 30 minutes so that it becomes very cold.
\nRemove from the freezer and slice in cubes.
\nAdd the almond flour, xanthan gum and sea salt to the bowl of a food processor. Pulse until mixed well, then add the cubes of frozen butter and pulse until it is well-combined and a dough starts to form.
\nAdd ice-water, one tablespoon at a time, until the dough has finished forming. It will be slightly sticky, but firm enough to handle.
\nForm into a bowl and place it in a bowl in the fridge until ready to roll out and use.
\nWhen ready to roll out, place it between two sheets of parchment paper and roll out flat, so that it is 1\u20444\u201d thick. Place it on a baking tray and keep it in the fridge until you are ready to use it in your broccoli cheddar soup pies.
\nPrepare the broccoli cheddar soup filling:<\/strong>
\nAdd the tablespoon of butter or coconut oil to a large pot on the stove set to medium-low heat.
\nAdd minced onions and garlic and stir well to combine. When it has sauteed for about 5 minutes, season with sea salt and black pepper. Stir well.
\nAdd the sliced mushroom and saute for another 5 minutes.
\nAdd the broccoli florets and heavy whipping cream and chicken stock and saute until the broccoli has softened and the vegetable\u2019s excess water has mostly evaporated. Stir in the shredded cheddar cheese until it\u2019s melted. Turn off the heat and get ready to prepare your broccoli cheddar soup pies.
\nPrepare your broccoli cheddar soup pies:
\nRemove the pastry dough from the fridge and create 12 3×3\u201d squares (6 squares will be the bottoms of the pastries and 6 will be the tops).
\nScoop large spoonfuls of the broccoli cheddar soup onto the 6 bottoms and cover them with the 6 top. Use your fingers to secure all of the edges, so that the soup filling is secure inside and not leaking out of the dough.
\nBrush each pastry with a thin layer of egg wash.
\nPlace on a baking tray lined with parchment paper and bake in the oven until golden in color, about 12-15 minutes, keeping an eye on them so that they do not burn.
\nRemove from the oven and let cook for a few minutes before garnishing with fresh thyme.
\nServe between 6, storing any leftovers in an airtight glass container in the fridge for up to 1 week.<\/p>\n","protected":false},"excerpt":{"rendered":"