Save 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 hand pies for a weekend brunch and they disappeared faster than anything else on the table. The savory broccoli cheddar filling tucked inside a crisp puff pastry is always a crowd-pleaser.
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
- Whole milk (or unsweetened plant-based milk): 1/2 cup (120 ml)
- Sharp cheddar cheese: 1 cup (110 g), grated
- Store-bought puff pastry: 2 sheets, thawed (about 450 g total)
- All-purpose flour (for dusting): 1 tablespoon
- Milk (or plant-based milk), for brushing: 2 tablespoons
- Sesame seeds (optional): 1 tablespoon
Instructions
- Prepare Oven and Baking Sheet:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Sauté Vegetables:
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3 minutes until translucent.
- Add Broccoli and Garlic:
- Add minced garlic and chopped broccoli, cooking until broccoli is tender (about 4-5 minutes).
- Season and Make Sauce:
- Stir in salt, pepper, smoked paprika. Sprinkle flour on mixture, cook 1 minute, then add milk gradually, stirring until thick and creamy (about 2 minutes).
- Add Cheese:
- Remove skillet from heat and fold in cheddar cheese until melted. Let the filling cool slightly.
- Prepare Pastry:
- Roll out puff pastry sheets on a floured surface. Cut each sheet into 4 rectangles for 8 total.
- Fill and Seal Hand Pies:
- Spoon about 2 tablespoons of filling onto half of each rectangle, leaving a border. Fold over, seal edges, and crimp with fork.
- Prepare for Baking:
- Arrange pies on baking sheet. Brush tops with milk and sprinkle with sesame seeds if using. Cut a small slit in each for steam to escape.
- Bake:
- Bake for 20-25 minutes, until golden brown and crisp. Let cool slightly before serving.
Save These hand pies have become a favorite in our house–kids love them as a lunchbox treat and adults enjoy them alongside soup for dinner.
Required Tools
Baking sheet, parchment paper, skillet, knife and cutting board, rolling pin, pastry brush, fork.
Allergen Information
Contains milk and wheat (gluten), cheese (dairy). Use plant-based milk and cheese for a dairy-free option. Always check ingredient labels for allergens.
Nutritional Information
Per hand pie: Calories 265, Total Fat 16 g, Carbohydrates 23 g, Protein 7 g.
Save Serve hand pies warm with a side salad or soup for the best flavor. Any leftovers can be reheated in the oven for crispness.
Kitchen Questions
- → What type of cheese works best for the filling?
Sharp cheddar provides a rich, tangy flavor that melts smoothly, but gruyère or dairy-free alternatives can be used for variation.
- → Can I substitute the puff pastry dough?
Store-bought puff pastry is ideal for a flaky crust, but homemade pie dough or vegan pastry can be used depending on preference.
- → How do I avoid soggy hand pies?
Ensure the filling is thickened properly before assembling and avoid overfilling to keep the crust crisp during baking.
- → Can these be prepared ahead of time?
Yes, hand pies can be assembled in advance and refrigerated or frozen before baking for convenient meal prep.
- → What sides pair well with these hand pies?
A fresh side salad or a warm tomato soup complements these hand pies nicely for a balanced meal.