# List of Ingredients:
→ Filling
01 - 2 cups broccoli florets, finely chopped
02 - 1 tablespoon olive oil
03 - 1 small onion, finely diced
04 - 2 cloves garlic, minced
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon smoked paprika
08 - 1 tablespoon all-purpose flour
09 - 1/2 cup whole milk or unsweetened plant-based milk
10 - 1 cup sharp cheddar cheese, grated
→ Hand Pie Dough
11 - 2 sheets store-bought puff pastry, thawed (approximately 16 oz total)
12 - 1 tablespoon all-purpose flour, for dusting
→ Assembly
13 - 2 tablespoons milk or plant-based milk, for brushing
14 - 1 tablespoon sesame seeds, optional
# Step-by-Step Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
03 - Add garlic and broccoli to the skillet and sauté until broccoli is tender, approximately 4-5 minutes.
04 - Season with salt, black pepper, and smoked paprika. Sprinkle flour over the mixture and cook for 1 minute. Gradually stir in milk, cooking until thickened and creamy, about 2 minutes.
05 - Remove skillet from heat and fold in grated cheddar until fully melted. Allow filling to cool slightly.
06 - Lightly dust a surface with flour and roll out the thawed puff pastry sheets. Cut each sheet into 4 equal rectangles, yielding 8 pieces.
07 - Place approximately 2 tablespoons of filling onto one half of each rectangle, leaving a small border around the edges.
08 - Fold the pastry over the filling and press edges firmly to seal. Crimp edges with a fork to ensure closure.
09 - Arrange hand pies on the prepared baking sheet. Brush tops with milk and sprinkle with sesame seeds, if desired. Cut a small slit on top of each to vent steam.
10 - Bake in the preheated oven for 20-25 minutes until golden brown and crisp.
11 - Remove from oven and allow hand pies to cool slightly before serving.
