Broccoli Cheddar Hand Pies

Golden, flaky hand pies filled with a creamy broccoli and cheddar mixture—delivering all the flavor of quiche without the eggs or a traditional pie crust.

I first made these for a weekend lunch. The crispy puff pastry and cheesy broccoli filling turned out to be an instant hit with my family—even my kids who claim to dislike broccoli!

Ingredients

• Broccoli florets: 2 cups (180 g), finely chopped
• Olive oil: 1 tablespoon
• Onion: 1 small, finely diced
• Garlic: 2 cloves, minced
• Salt: 1/2 teaspoon
• Black pepper: 1/4 teaspoon
• Smoked paprika: 1/4 teaspoon
• All-purpose flour: 1 tablespoon for filling, 1 tablespoon for dusting
• Whole milk: 1/2 cup (120 ml) or unsweetened plant-based milk
• Sharp cheddar cheese: 1 cup (110 g), grated
• Puff pastry sheets: 2, thawed (about 450 g total)
• Milk: 2 tablespoons for brushing (or plant-based milk)
• Sesame seeds: 1 tablespoon (optional)

Instructions

Prepare Oven and Baking Sheet:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cook Vegetables:

Heat olive oil in a skillet over medium heat. Add onion and sauté for 3, 4 minutes until translucent. Add garlic and broccoli; sauté for 4, 5 minutes until broccoli is tender.

Season and Thicken:

Stir in salt, pepper, and smoked paprika. Sprinkle flour over the mixture, cook 1 minute, then slowly add milk, stirring until thickened and creamy (about 2 minutes).

Add Cheese and Cool:

Remove from heat and fold in cheddar cheese until melted. Let filling cool slightly.

Prepare Dough:

On a lightly floured surface, roll out puff pastry sheets. Cut each sheet into 4 rectangles (8 total).

Fill and Seal:

Spoon about 2 tablespoons of filling onto half of each rectangle, leaving a border. Fold each rectangle over and press edges to seal. Use a fork to crimp edges.

Brush and Top:

Place hand pies on prepared baking sheet. Brush tops with milk and sprinkle with sesame seeds, if using.

Vent and Bake:

Cut a small slit on top of each pie. Bake for 20, 25 minutes, or until golden brown and crisp.

Serve:

Let cool slightly before serving.

Save to Pinterest

This recipe encouraged everyone to get involved—my kids loved sealing the pies and sprinkling sesame seeds. It was a fun, hands-on kitchen moment for us!

Nutritional Information

Each hand pie: 265 calories, 16 g fat, 23 g carbohydrates, 7 g protein.

Serving Suggestions

Serve warm, paired with tomato soup or a crisp green salad to round out the meal.

Recipe Variations

Swap cheddar cheese for gruyère, use a dairy-free cheese alternative, or add a pinch of chili flakes for a touch of heat.

Save to Pinterest

Enjoy these hand pies fresh from the oven for the best texture. They make a great portable snack or easy dinner option.

Common Recipe Questions

→ Can I use plant-based milk in the filling?

Yes, unsweetened plant-based milk works well to keep the filling creamy while accommodating dairy-free preferences.

→ What type of cheese is best for the filling?

Sharp cheddar cheese provides a balanced sharpness and creaminess, but gruyère or dairy-free cheese can be great alternatives.

→ How do I prevent the hand pies from becoming soggy?

Ensuring the filling is thickened properly and baking on a parchment-lined tray helps keep the pastry crisp and flaky.

→ Can these hand pies be frozen before baking?

They can be assembled and frozen raw; bake from frozen adding a few extra minutes until golden and cooked through.

→ What seasoning complements the broccoli and cheddar filling?

Smoked paprika adds a subtle warmth and depth, while salt and black pepper enhance the overall flavor.

→ Are there any tips for rolling out the puff pastry?

Lightly dust the surface with flour and work quickly to keep the pastry cold, which helps maintain its flakiness.