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 made these for a quick lunch on a busy weekend. The creamy broccoli filling paired perfectly with the crisp puff pastry, and my family couldn&t believe there were no eggs involved.
Ingredients
- Broccoli florets: 2 cups (180 g), finely chopped
- Olive oil: 1 tablespoon
- Onion: 1 small, 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 (plus extra for dusting)
- Whole milk (or unsweetened plant-based milk): 1/2 cup (120 ml)
- Sharp cheddar cheese: 1 cup (110 g), grated
- Puff pastry: 2 sheets, store-bought, thawed (about 450 g total)
- Milk (or plant-based milk): 2 tablespoons, for brushing
- Sesame seeds: 1 tablespoon, optional
Instructions
- Prepare oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cook aromatics:
- Heat olive oil in a skillet over medium heat. Add onion and cook for 3, 4 minutes until translucent.
- Cook broccoli:
- Add garlic and broccoli. Sauté for 4, 5 minutes until broccoli is tender.
- Thicken filling:
- Stir in salt, pepper, and smoked paprika. Sprinkle flour, cook 1 minute, then add milk slowly, stirring until thickened and creamy for about 2 minutes.
- Add cheese:
- Remove from heat, fold in cheddar cheese until melted. Cool filling slightly.
- Shape pies:
- Roll puff pastry sheets on a lightly floured surface. Cut into 4 rectangles per sheet (8 total).
- Fill pies:
- Spoon about 2 tablespoons filling onto half of each rectangle, leaving a border.
- Seal and crimp:
- Fold each rectangle to cover filling. Press edges, use fork to crimp.
- Prepare for baking:
- Place pies on baking sheet. Brush tops with milk, sprinkle sesame seeds if using.
- Vent pies:
- Cut a small slit on top for steam.
- Bake:
- Bake for 20, 25 minutes until golden and crisp.
- Serve:
- Cool slightly before serving.
Save to Pinterest Making these hand pies together became a weekend ritual. Watching my kids help seal the edges and sprinkle sesame seeds always adds a special touch to family meals.
Required Tools
Baking sheet, parchment paper, skillet, knife and cutting board, rolling pin, pastry brush, fork
Allergen Information
Contains milk, wheat (gluten), cheese (dairy). Use plant-based substitutes for dairy-free pies and always check ingredient labels for allergens.
Nutritional Information
Each hand pie has about 265 calories, 16 g fat, 23 g carbohydrates, and 7 g protein.
Save to Pinterest Enjoy these easy hand pies fresh from the oven or pack them for a picnic snack. They're just as tasty reheated the next day.
Recipe FAQs
- → How do I make the filling creamy without eggs?
Using a combination of milk and all-purpose flour creates a thickened base that coats the broccoli and cheddar, providing a creamy texture without eggs.
- → Can I use alternative cheeses instead of cheddar?
Yes, gruyère or dairy-free cheese alternatives work well and add unique flavors while maintaining a melty texture.
- → What makes the hand pies flaky?
Using store-bought puff pastry sheets results in a golden, flaky crust that perfectly encases the filling for a crisp bite.
- → How to prevent the hand pies from becoming soggy?
Ensure the filling is not too wet by sautéing ingredients well and thickening the mixture, then bake on parchment paper for crisp baking.
- → Can I prepare these pies ahead of time?
Yes, assemble the hand pies and refrigerate until baking time, then brush with milk and bake until golden and crisp.