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.
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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
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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.
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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.
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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.
