# Components:
→ 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 (about 1 lb)
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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add onion and cook for 3-4 minutes until translucent.
03 - Add garlic and broccoli to the skillet; sauté for 4-5 minutes until broccoli is tender.
04 - Stir in salt, black pepper, and smoked paprika. Sprinkle flour over the mixture and cook for 1 minute. Gradually add milk, stirring constantly until thickened and creamy, about 2 minutes.
05 - Remove from heat and fold in grated cheddar until melted. Allow filling to cool slightly.
06 - On a lightly floured surface, roll out puff pastry sheets. Cut each sheet into 4 rectangles, yielding 8 pieces total.
07 - Place approximately 2 tablespoons of filling onto half of each rectangle, leaving a border around edges.
08 - Fold each rectangle over to cover the filling and press edges firmly to seal. Use a fork to crimp edges securely.
09 - Arrange hand pies on the prepared baking sheet. Brush tops with milk and sprinkle sesame seeds if desired.
10 - Cut a small slit on the top of each hand pie to allow steam to escape during baking.
11 - Bake hand pies in the preheated oven for 20-25 minutes, or until golden brown and crisp.
12 - Allow hand pies to cool slightly on a wire rack before serving.
