Save Golden, flaky hand pies are filled with a creamy broccoli and cheddar mixture, delivering all the flavor of quiche without eggs or a traditional pie crust. They make a satisfying and easy snack or main dish option that's perfect for vegetarians.
I created these hand pies when I wanted the comfort of quiche without the hassle of making a full pie. They're a hit at brunches and convenient enough for on-the-go lunches.
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 (plus extra for dusting)
- Whole milk (or unsweetened plant-based milk): 1/2 cup (120 ml)
- Sharp cheddar cheese: 1 cup (110 g), grated
- Puff pastry sheets: 2 sheets, store-bought, thawed (about 450 g total)
- Milk (or plant-based milk): 2 tablespoons, for brushing
- Sesame seeds (optional): 1 tablespoon
Instructions
- Prep and Preheat:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cook Vegetables:
- Heat olive oil in a skillet over medium heat. Add onion and cook for 3, 4 minutes until translucent. Add garlic and broccoli. Sauté for 4, 5 minutes until broccoli is tender.
- Build Filling:
- Stir in salt, pepper, and smoked paprika. Sprinkle flour over the mixture, cook 1 minute, then slowly add milk, stirring until thickened and creamy for about 2 minutes. Remove from heat and mix in cheddar cheese until melted. Let filling cool slightly.
- Form Hand Pies:
- On a lightly floured surface, roll out puff pastry sheets. Cut each sheet into 4 rectangles for 8 total. Spoon about 2 tablespoons of filling onto half of each rectangle, leaving a border. Fold each rectangle to cover the filling. Press edges to seal and use a fork to crimp edges.
- Assemble and Bake:
- Place hand pies on prepared baking sheet. Brush tops with milk and sprinkle with sesame seeds, if desired. Cut a small slit on top of each pie for steam to escape. Bake for 20, 25 minutes until golden brown and crisp. Let cool slightly before serving.
Save My kids love helping crimp the edges of these pies in the kitchen. They bring the whole family together for a homemade snack little hands can shape and share.
Serving Suggestions
Pair these hand pies with a side salad or tomato soup for a full meal. They're just as tasty eaten on their own or packed into a lunch box.
Adjustments and Variations
Add a pinch of chili flakes to the filling for a touch of heat. Swap cheddar for your favorite cheese, and experiment with other veggies like cauliflower or spinach.
Nutrition Facts
Each hand pie contains about 265 calories, 16 g fat, 23 g carbohydrates, and 7 g protein. Nutrition may vary with ingredients and substitutions.
Save Broccoli cheddar hand pies offer satisfying flavor in a convenient, flaky package. Make a double batch and freeze extras for lunch emergencies!
Recipe FAQ
- → How do I keep the hand pies from getting soggy?
Make sure to let the filling cool before assembling and don't overfill the pastry. Preheating the oven ensures a crisp crust.
- → Can I use another cheese instead of cheddar?
Yes, gruyère or dairy-free cheese alternatives work well to maintain creamy texture and rich flavor.
- → What’s the best way to prepare the broccoli for the filling?
Finely chop the broccoli florets and sauté them until tender to ensure they cook evenly inside the hand pies.
- → How do I get a golden, flaky crust?
Using puff pastry and brushing the tops with milk before baking promotes a beautifully golden and flaky crust.
- → Are there any suggested seasonings to enhance flavor?
Smoked paprika adds depth, and a pinch of chili flakes can provide a subtle heat for more complexity.