Stilton, Brie, and Cheddar Puff Pastry Pie with Broccoli Florets

Try this wholesome recipe for a Stilton, brie and cheddar pie with broccoli florets and a puff pastry lid. This is a classic cheese pot pie and a great example of British cooking. 

Ingredients:

• 250g broccoli florets, chopped into small pieces
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 100g Stilton cheese, crumbled
• 100g Brie cheese, sliced
• 100g Cheddar cheese, grated
• 1 tbsp fresh thyme leaves
• 1 tbsp Dijon mustard
• 1 sheet of puff pastry, thawed
• 1 egg, beaten
• Salt and pepper to taste

Preparation:

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and translucent, about 5 minutes.
3. Add the broccoli florets and cook for another 5 minutes, until tender. Remove from the heat and set aside.
4. In a large mixing bowl, combine the crumbled Stilton cheese, sliced Brie cheese, grated Cheddar cheese, fresh thyme leaves, and Dijon mustard. Mix well.
5. Add the broccoli mixture to the cheese mixture and stir to combine.
6. Roll out the puff pastry sheet on a lightly floured surface. Place the pastry into a 9-inch pie dish, trimming off any excess pastry.
7. Pour the cheese and broccoli mixture into the pie dish and spread it evenly.
8. Brush the edges of the pastry with the beaten egg. Place the remaining pastry sheet on top of the cheese mixture and press the edges to seal.
9. Brush the top of the pastry with the remaining egg and sprinkle with salt and pepper.
10. Bake the pie in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy.
11. Remove from the oven and let the pie cool for 10 minutes before slicing and serving.