# List of ingredients:
→ 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 ground 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 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 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add finely diced onion and sauté for 3 to 4 minutes until translucent.
03 - Add minced garlic and chopped broccoli to the skillet, cooking for 4 to 5 minutes until the broccoli is tender.
04 - Stir in salt, black pepper, and smoked paprika. Sprinkle flour over the mixture and cook for 1 minute. Gradually add milk while stirring until the filling thickens and becomes creamy, about 2 minutes.
05 - Remove the skillet from heat and fold in grated cheddar cheese until melted. Allow filling to cool slightly.
06 - Lightly dust a work surface with flour. Roll out puff pastry sheets and cut each sheet into 4 rectangles, yielding 8 total pieces.
07 - Spoon approximately 2 tablespoons of the cooled filling onto half of each pastry rectangle, leaving a border along the edges.
08 - Fold each rectangle over the filling and press edges firmly to seal. Crimp edges with a fork to secure.
09 - Arrange hand pies on the prepared baking sheet. Brush the tops with milk and sprinkle with sesame seeds if desired.
10 - Cut a small slit on the top of each hand pie to allow steam to escape during baking.
11 - Bake in the preheated oven for 20 to 25 minutes until golden brown and crisp.
12 - Remove from oven and let cool slightly before serving.
