Pin 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.
I first tried making these hand pies on a busy weeknight when I craved something comforting but couldn&t commit to pie crust or eggs. The broccoli cheddar filling reminded me of my favorite diner quiche, but in a perfectly portable snack.
Ingredients
- Broccoli florets: 2 cups (180 g), finely chopped
- Olive oil: 1 tablespoon
- Small onion: 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 for filling, plus extra for dusting
- Whole milk or unsweetened plant-based milk: 1/2 cup (120 ml)
- Sharp cheddar cheese: 1 cup (110 g), grated
- Store-bought puff pastry: 2 sheets, thawed (about 450 g total)
- Milk (or plant-based milk): 2 tablespoons, for brushing
- Sesame seeds: 1 tablespoon, optional
Instructions
- Prep Oven & Pan:
- 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 sauté for 3 minutes until translucent.
- Add Broccoli & Garlic:
- Add garlic and broccoli; sauté for 4 minutes until broccoli is tender.
- Season & Thicken:
- Stir in salt, pepper, and smoked paprika. Sprinkle flour over the mixture and cook for 1 minute, then slowly add milk, stirring until thickened and creamy (about 2 minutes).
- Add Cheese:
- Remove from heat and fold in cheddar cheese until melted. Let filling cool slightly.
- Shape Dough:
- On a lightly floured surface, roll out puff pastry sheets. Cut each sheet into 4 rectangles (8 total).
- Fill & Seal:
- Spoon about 2 tablespoons of filling onto half of each rectangle, leaving a border. Fold each rectangle over and press edges to seal. Use a fork to crimp edges.
- Assemble:
- Place hand pies on prepared baking sheet. Brush tops with milk and sprinkle with sesame seeds if using.
- Vent & Bake:
- Cut a small slit on top of each pie for steam to escape. Bake for 20-25 minutes, or until golden brown and crisp.
- Cool & Serve:
- Let cool slightly before serving.
Pin This recipe brought back childhood memories of my family eagerly sharing hand pies fresh from the oven, each one escaping just enough steam to fill the kitchen with cheesy aroma.
Serving Suggestions
Serve these hand pies warm as a snack or light main dish. Pair them with tomato soup or a crisp salad for a cozy meal.
Customization Ideas
Try adding chili flakes for extra heat, or swap cheddar for gruyère or your favorite dairy-free cheese. You can also mix in cooked mushrooms for added flavor.
Nutrition
Each hand pie has about 265 calories with 16 g fat, 23 g carbohydrates, and 7 g protein.
Pin Enjoy these hand pies fresh from the oven, or pack them for tomorrow's lunch. Each bite is cozy comfort without the fuss.
Recipe FAQ
- → What type of cheese works best for this filling?
Sharp cheddar cheese provides a rich, tangy flavor that complements the broccoli well. Gruyère can be used for a nuttier note, or dairy-free cheeses for a vegan twist.
- → Can I prepare the filling ahead of time?
Yes, the filling can be made in advance and refrigerated for up to 2 days. Bring to room temperature before assembling the hand pies.
- → How do I achieve a flaky crust on the hand pies?
Using store-bought puff pastry and handling it gently ensures a light, flaky crust after baking. Avoid overworking the dough to keep layers intact.
- → Are there any spices that enhance the flavor?
Smoked paprika adds a subtle warmth and depth, while a pinch of chili flakes can introduce a gentle heat to balance the creaminess.
- → What is the best way to seal the hand pies?
After folding the pastry over the filling, press the edges firmly and crimp with a fork to prevent leaking during baking.