# What You Need:
→ Filling
01 - 2 cups broccoli florets, finely chopped
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 (about 15.9 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:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and sauté 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 becomes tender.
04 - Season with salt, black pepper, and smoked paprika. Sprinkle flour over the mixture and cook for 1 minute. Gradually stir in milk, continuing to cook until mixture thickens and becomes creamy, about 2 minutes.
05 - Remove from heat and fold in grated cheddar cheese until melted. Allow filling to cool slightly.
06 - On a lightly floured surface, roll out puff pastry sheets. Cut each sheet into 4 rectangles, totaling 8 pieces.
07 - Place approximately 2 tablespoons of filling onto half of each rectangle, leaving a border. Fold the pastry over to enclose the filling and press edges to seal. Crimp edges with a fork.
08 - Arrange hand pies on the prepared baking sheet. Brush tops with milk and sprinkle with sesame seeds if desired.
09 - Cut a small slit on the top of each hand pie to allow steam to escape. Bake for 20 to 25 minutes until golden brown and crisp.
10 - Let hand pies cool slightly before serving.
