# What You'll Need:
→ Filling
01 - 2 cups finely chopped broccoli florets
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 (approximately 16 ounces total)
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)
# How To Make It:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat; cook diced onion for 3 to 4 minutes until translucent.
03 - Add minced garlic and chopped broccoli to the skillet; sauté for 4 to 5 minutes until broccoli is tender.
04 - Incorporate salt, black pepper, and smoked paprika. Sprinkle flour evenly, stirring constantly for 1 minute. Gradually add milk, stirring until the mixture thickens and becomes creamy, about 2 minutes.
05 - Remove from heat and fold in grated cheddar until melted. Allow filling to cool slightly.
06 - On a floured surface, roll out thawed puff pastry sheets and cut each into 4 equal rectangles, yielding 8 pieces total.
07 - Place approximately 2 tablespoons of filling onto half of each pastry rectangle, leaving a border around edges.
08 - Fold pastry over the filling and press edges firmly to seal. Crimp edges using a fork.
09 - Arrange hand pies on the prepared baking sheet. Brush tops with milk and, if desired, sprinkle with sesame seeds.
10 - Cut a small slit atop each pie to allow steam to escape. Bake in the preheated oven for 20 to 25 minutes until golden brown and crisp.
11 - Remove from oven and let cool slightly before serving.
