# What You'll Need:
→ 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 1 pound)
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
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
03 - Add minced garlic and chopped broccoli to the skillet. Sauté for 4-5 minutes until broccoli is tender.
04 - Stir in salt, black pepper, and smoked paprika. Sprinkle flour evenly, cook for 1 minute, then gradually add milk while stirring until mixture thickens and becomes creamy.
05 - Remove skillet from heat and fold in the grated cheddar cheese until melted. Let the filling cool slightly before assembly.
06 - On a lightly floured surface, roll out puff pastry sheets. Cut each sheet into 4 equal rectangles, yielding 8 total pieces.
07 - Place about 2 tablespoons of filling onto half of each pastry rectangle, leaving a border. Fold the pastry over to cover the filling and press edges firmly to seal. Use a fork to crimp and secure edges.
08 - Position hand pies on the prepared baking sheet. Brush tops with milk or plant-based milk and sprinkle with optional sesame seeds.
09 - Cut a small slit in the top of each hand pie to allow steam to escape. Bake in the preheated oven for 20-25 minutes until golden brown and crisp.
10 - Allow hand pies to cool slightly before serving to enhance flavor and texture.
