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.
When I first made these for brunch, my family devoured them instantly, loving how easy they are to share and pack for lunch.
Ingredients
- Broccoli florets: Finely chopped, 2 cups (180 g)
- 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 (filling): 1 tablespoon
- Whole milk (or unsweetened plant-based milk): 1/2 cup (120 ml)
- Sharp cheddar cheese: 1 cup (110 g), grated
- Puff pastry sheets: 2 store-bought, thawed (about 450 g total)
- All-purpose flour (for dusting): 1 tablespoon
- Milk (for brushing): 2 tablespoons (or plant-based milk)
- Sesame seeds (optional): 1 tablespoon
Instructions
- Prep Oven & Sheet:
- Preheat oven to 400°F (200°C) and line baking sheet with parchment paper.
- Cook Aromatics:
- Heat olive oil in skillet over medium heat. Add onion and cook 3 minutes until translucent.
- Add Veggies:
- Add garlic and broccoli. Sauté 4 minutes until broccoli is tender.
- Season & Thicken:
- Stir in salt, pepper, paprika. Sprinkle flour, cook 1 minute, then slowly add milk, stirring until creamy, about 2 minutes.
- Add Cheese:
- Remove skillet from heat and fold in cheddar cheese until melted. Let cool slightly.
- Roll Pastry:
- On floured surface, roll out puff pastry. Cut each sheet into 4 rectangles, total 8.
- Fill & Seal:
- Place about 2 tablespoons filling on half of each rectangle. Fold over, seal edges, crimp with fork.
- Top & Score:
- Arrange on baking sheet. Brush tops with milk, sprinkle sesame seeds. Cut small slit for steam.
- Bake:
- Bake 20-25 minutes until golden and crisp. Let cool before serving.
Save My kids always ask for these on weekends, and occasionally help me crimp the edges for extra crunchy bites.
Required Tools
Baking sheet, parchment paper, skillet, knife and cutting board, rolling pin, pastry brush, fork
Allergen Information
Contains: Milk, Wheat (gluten), Cheese (dairy). Use plant-based milk and cheese to make dairy-free. Always check ingredient labels for allergens.
Nutritional Information (per hand pie)
Calories: 265, Total Fat: 16 g, Carbohydrates: 23 g, Protein: 7 g
Save These hand pies are a crowd-pleaser for snacking or lunchboxes—simple and satisfying!
Recipe FAQ
- → Can I use a dairy-free cheese alternative?
Yes, substituting cheddar with a dairy-free cheese works well, especially if paired with plant-based milk to keep it dairy-free.
- → What type of pastry is best for these hand pies?
Store-bought puff pastry is ideal for its flaky texture and ease of use.
- → How do I prevent the filling from leaking during baking?
Ensure edges are firmly sealed and crimped with a fork, and avoid overfilling to prevent leaks.
- → Can I prepare the filling ahead of time?
Yes, you can prepare and cool the filling in advance, making assembly quicker.
- → What can I serve alongside these hand pies?
A fresh side salad or a warm tomato soup complements these hand pies nicely for a complete meal.