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Broccoli Cheddar Hand Pies
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Flaky puff pastry envelopes gooey, cheesy broccoli filling for a tasty handheld snack.
Ingredients:
  • For the filling
  • 2 tablespoons salted butter
  • 3 cloves garlic, minced
  • 1 (12-ounce) bag frozen chopped broccoli
  • 5 ounces (2 1/2 cups) shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon kosher salt, or to taste, plus more for topping
  • 1/8 teaspoon freshly ground black pepper, or to taste
  • For the assembly
  • 1 (17.3 ounce) package puff pastry, thawed (2 sheets, approximately 9.75 x 10.5 inches)
  • 1 large egg, beaten
  • 1 tablespoon water
Instructions:
  • In a large skillet over medium heat, melt the butter. Add garlic and sauté until aromatic, about 30 seconds. Stir in broccoli and sauté until just thawed, 2 to 3 minutes. Remove from heat and mix in Cheddar and Parmesan cheeses until melted. Season with salt and pepper to taste. Let it cool slightly while you get the puff pastry and egg wash ready.
  • Preheat your oven to 400°F and line two large baking sheets with parchment paper.
  • Prepare the egg wash by whisking together the egg and water in a small bowl. Set aside for later use.
  • On a floured surface, roll out the puff pastry into an 11-inch square. Divide into four squares and transfer them to the baking sheet.
  • Brush a generous amount of egg wash along the outer edge of each square. Spoon a heaping 1/4 cup of filling onto each square, creating a thick diagonal line across the center. Ensure to leave a 3/4-inch border around the edges free to seal the pastry later. By the time you finish filling 4 squares, you should have half of the filling remaining.
  • Wrap hand pies: Fold each square into a triangle to seal the filling inside, then press the edges with a fork. Brush with egg wash, sprinkle with salt, and prick the tops with a fork. For best results, chill the baking sheet in the fridge as you assemble the other hand pies.
  • Complete the rest of the hand pies by following the same steps with the second sheet of puff pastry.
  • Bake the pastry at 375°F for 20-25 minutes, rotating the sheets halfway through, until puffed, golden brown, and the bottoms are dark golden brown but not burnt.
  • Serve: Allow to cool briefly before serving to experience the deliciousness, as the filling will be steaming hot.

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