Mushroom, Broccoli & Cheddar Bundles


Depend on the convenience of puff pastry sheets whenever you need a quick and delicious appetizer.  Try these these tasty bundles, filled with a mouthwatering broccoli-mushroom-cheese filling...they're sure to disappear fast.

  • Thaw: 40 minutes
  • Prep: 30 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 32
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  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1 egg

  • 1 tbsp. water

  • 1 tbsp. vegetable oil

  • 1 pkg. (10 ounces) frozen chopped broccoli, thawed and drained

  • 2 cups sliced mushrooms (about 6 ounces)

  • 1 small onion, chopped (about 1/4 cup)

  • 2 cloves garlic, minced

  • 1 cup shredded sharp Cheddar cheese  (about 4 ounces)


  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

  2. Heat the oil in a 10-inch skillet over medium heat.  Add the broccoli, mushrooms, onion and garlic and cook until the mushrooms are tender and the liquid is evaporated.  Remove the skillet from the heat.  Add the cheese and stir until it's melted.

  3. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 16 (3-inch) squares.  Repeat with the remaining pastry sheet, making 32 in all.

  4. Place 2 teaspoon broccoli mixture in the center of each square.  Brush the edges of the squares with the egg mixture. Fold the corners to the center over the filling and press to seal.  Place the filled pastries onto baking sheets.  Brush with the egg mixture.

  5. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.


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Submitted by:
Jennifer W.
Date: 10/20/2006

5 star rating

"I made this for a Thanksgiving appetizer, and everyone loved it!"

Submitted by:
Martha R.
Date: 2/8/2007

5 star rating

"Excellent! Easy, fast, and delicious!"

Submitted by:
Robin W.
Date: 3/8/2008

4 star rating

"My family loved it..."

Submitted by:
Frankie Q.
Date: 9/11/2010

4 star rating

"Great, I make this recipe as a side dish. I make 8 large pastries. Cook what I want for the night and freeze the uncooked ones for a later time."

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