Save to Pinterest 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 these broccoli cheddar hand pies at a friends potluck, and was amazed at how much they tasted like quiche
Ingredients
- Broccoli florets: Finely chopped for even texture (2 cups, 180 g)
- Olive oil: Adds richness (1 tablespoon)
- Onion: Small, finely diced for flavor (1)
- Garlic: Minced for aroma (2 cloves)
- Salt: To season (1/2 teaspoon)
- Black pepper: Adds subtle spice (1/4 teaspoon)
- Smoked paprika: For depth of flavor (1/4 teaspoon)
- All-purpose flour: For thickening (1 tablespoon + more for dusting)
- Whole milk or unsweetened plant-based milk: Creates creamy filling (1/2 cup, 120 ml)
- Sharp cheddar cheese: Grated for gooeyness (1 cup, 110 g)
- Puff pastry sheets: Thawed, forms crisp exterior (2 sheets, about 450 g)
- Milk or plant-based milk: For brushing tops (2 tablespoons)
- Sesame seeds (optional): For texture and flavor (1 tablespoon)
Instructions
- Prep the Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the Filling:
- Heat olive oil in a skillet over medium heat. Add onion and cook for 3 4 minutes until translucent. Add garlic and broccoli, and sauté for 4 5 minutes until broccoli is tender. Stir in salt, pepper, and smoked paprika.
- Thicken and Combine:
- Sprinkle flour over the mixture, cook 1 minute, then slowly add milk, stirring until thickened and creamy (about 2 minutes). Remove from heat and fold in cheddar cheese until melted. Let filling cool slightly.
- Shape the Hand Pies:
- On lightly floured surface, roll out puff pastry sheets. Cut each sheet into 4 rectangles (8 total). Spoon about 2 tablespoons of filling onto half of each rectangle, leaving a border. Fold each rectangle over, press edges to seal, and use fork to crimp.
- Finish Assembly:
- Place hand pies on prepared baking sheet. Brush tops with milk and sprinkle with sesame seeds, if using. Cut a small slit on top of each pie for steam to escape.
- Bake:
- Bake for 20 25 minutes until golden brown and crisp. Let cool slightly before serving.
Save to Pinterest My kids always ask for these on our family movie nights
Serving Suggestions
Serve these hand pies warm with a crisp side salad or dunked into your favorite tomato soup for a heartier meal.
Variations
Swap the cheddar for gruyère cheese, or use a dairy free alternative. You can add a pinch of chili flakes to the filling for extra warmth.
Storage and Reheating
Let the hand pies cool completely then store in an airtight container in the fridge for up to 3 days. To reheat, warm in oven at 350°F (175°C) for best crispness.
Save to Pinterest Enjoy these golden broccoli cheddar hand pies as a snack or light meal—youll be amazed at their flavor and convenience!
Recipe FAQs
- → What type of cheese works best for these hand pies?
Sharp cheddar provides a rich, tangy flavor that melts well, but gruyère or dairy-free cheese alternatives can be used for a different taste or dietary needs.
- → Can I make the filling ahead of time?
Yes, the broccoli and cheese filling can be prepared a day in advance and refrigerated. Bring to room temperature before assembling.
- → How can I ensure the hand pies stay crisp after baking?
Brush the tops with milk before baking and bake on parchment paper for even crispness. Avoid stacking pies after cooling to keep them flaky.
- → Are there any suggested serving ideas?
Pair these savory hand pies with a fresh side salad or a warm tomato soup for a balanced and satisfying meal.
- → Can I add a spicy kick to the filling?
Yes, a pinch of chili flakes can be added during sautéing to introduce a gentle heat that complements the creamy filling.