Save to Pinterest 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)
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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.
