Save Golden, flaky hand pies filled with a creamy broccoli and cheddar mixture deliver all the flavor of quiche without the eggs or traditional pie crust. These easy handheld snacks are perfect for lunchboxes, picnics, or a quick dinner, offering a satisfying vegetarian option.
I first made these for a weekend brunch when we wanted something outside the usual quiche. The flaky puff pastry and broccoli cheddar filling were such a hit that now they're requested for game days and potlucks!
Ingredients
- Broccoli florets: Finely chopped, 2 cups (180 g), brings vibrant flavor and texture.
- Olive oil: 1 tablespoon, for sautéing vegetables.
- Onion: 1 small, finely diced, adds sweetness.
- Garlic: 2 cloves, minced, boosts flavor.
- Salt: 1/2 teaspoon, seasons the filling.
- Black pepper: 1/4 teaspoon, for mild heat.
- Smoked paprika: 1/4 teaspoon, gives a subtle smoky touch.
- All-purpose flour: 1 tablespoon, thickens the filling.
- Whole milk (or plant-based milk): 1/2 cup (120 ml), creates a creamy texture.
- Sharp cheddar cheese: 1 cup (110 g), grated, adds richness.
- Puff pastry: 2 sheets store-bought, thawed (about 450 g total), forms the crust.
- All-purpose flour (for dusting): 1 tablespoon, prevents sticking.
- Milk (or plant-based milk), for brushing: 2 tablespoons, helps pies brown.
- Sesame seeds (optional): 1 tablespoon, adds crunch and flavor.
Instructions
- Prep oven and sheet:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cook vegetables:
- Heat olive oil in a skillet over medium. Sauté onion 3-4 minutes until translucent.
- Add broccoli and garlic:
- Add garlic and broccoli. Sauté 4-5 minutes until broccoli is tender.
- Season and thicken:
- Stir in salt, pepper, smoked paprika. Sprinkle flour, cook 1 minute. Add milk, stir until thickened and creamy for 2 minutes.
- Add cheese:
- Remove skillet from heat. Fold in cheddar until melted. Let filling cool.
- Prepare pastry:
- Roll out puff pastry sheets on a floured surface. Cut each sheet into 4 rectangles (total 8).
- Fill and seal pies:
- Spoon about 2 tablespoons filling onto half of each rectangle. Fold, seal, and crimp edges with a fork.
- Bake:
- Place pies on baking sheet. Brush tops with milk and sprinkle sesame seeds if using. Cut a small slit for steam. Bake 20-25 minutes until golden and crisp.
- Serve:
- Cool slightly before serving.
Save This recipe has become a family favorite for weekdays when we want something quick and delicious. My kids love grabbing these hand pies out of the oven and dipping them in tomato soup.
Serving Suggestions
Pair the hand pies with a crisp side salad or bowl of soup. They are delicious served warm, cold, or at room temperature for lunch or snacks.
Make Ahead & Storage
Prepare the filling in advance and refrigerate. Assembled unbaked pies can be chilled for 24 hours or frozen for up to 2 months before baking.
Variations
Try swapping cheddar cheese for gruyère or a dairy-free cheese alternative. Add a pinch of chili flakes for a spicy kick or toss in leftover cooked veggies for variety.
Save Enjoy these broccoli cheddar hand pies straight from the oven or pack them up for a tasty meal on the go. They're sure to become a new comfort food favorite!
Recipe FAQs
- → Can I use a different cheese?
Yes, swapping cheddar for gruyère or a dairy-free alternative works well and can adjust the flavor profile.
- → What’s the best way to keep the hand pies crisp?
Brushing the tops with milk before baking helps achieve a golden, crisp crust, and letting them cool slightly prevents sogginess.
- → Can I prepare the filling ahead of time?
Absolutely, making the filling in advance and refrigerating it allows for faster assembly when ready to bake.
- → Are there options to make these dairy-free?
Replacing milk with plant-based milk and using dairy-free cheese creates a suitable dairy-free version.
- → What is the suggested serving pairing?
Serving these hand pies with a fresh salad or tomato soup complements their rich flavors nicely.