Vegetable & Sausage Pastry Pockets
FLAV-R-PAC® Broccoli Normandy
Ingredients
| 12 lbs. | FLAV-R-PAC® Broccoli Normandy |
| 6 lbs. | Sausage, cut into ½” pieces, or crumbled and cooked |
| 3 ¾ lbs. | Mozzarella cheese, shredded |
| 3 ¾ lbs. | Sharp Cheddar Cheese, shredded |
| 10 ½ lbs. | Frozen puff pastry sheets, thawed and cut into 7” squares |
| 7 each | Large eggs, lightly whipped with 1 cup water |
Directions
- To assemble pastry pockets, have all ingredients prepped and ready in separate containers.
- On half of pastry square, place 2 ounces Broccoli Normandy, 1 ½ ounces sausage and a ½ ounce of each cheese, leaving a ½˝ border.
- Brush all 4 edges of pastry with egg wash; fold pastry over filling forming a triangle and seal edges together with the ends of a fork. Brush the outside of each pocket with egg wash.
- Line sheet pans with parchment paper and arrange pockets 2˝ apart. Bake at 400°F for 15 to 20 minutes until golden brown.