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.
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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
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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.
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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
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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.
