Save Golden flaky hand pies filled with a creamy broccoli and cheddar mixture offer all the flavor of quiche without eggs or traditional pie crust. These pies are delicious, easy to prepare, and perfect for sharing at snacktime or as a vegetarian main dish.
I first made these hand pies when hosting brunch for my friends who love quiche but needed an egg-free alternative. The combination of broccoli, cheese, and buttery pastry had everyone asking for seconds!
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 1 tablespoon for dusting)
- Whole milk or unsweetened plant-based milk: 1/2 cup (120 ml)
- Sharp cheddar cheese: 1 cup (110 g), grated
- Puff pastry sheets: 2, store-bought, thawed (about 450 g total)
- Milk or plant-based milk: 2 tablespoons, for brushing
- Sesame seeds: 1 tablespoon (optional)
Instructions
- Prepare Oven and Equipment:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper
- Make Filling:
- Heat olive oil in skillet over medium heat. Sauté onion 3-4 minutes until translucent. Add garlic and broccoli. Sauté 4-5 minutes until tender
- Season and Thicken:
- Stir in salt, black pepper, and smoked paprika. Sprinkle flour over mixture and cook 1 minute. Slowly add milk, stirring until thick and creamy (about 2 minutes)
- Add Cheese:
- Remove from heat and fold in cheddar cheese until melted. Let filling cool slightly
- Prepare Pastry:
- On lightly floured surface, roll out puff pastry sheets and cut each into 4 rectangles (total 8)
- Assemble Hand Pies:
- Spoon about 2 tablespoons filling onto half of each rectangle, leaving a border
- Seal:
- Fold each rectangle over filling and press edges to seal. Use fork to crimp edges
- Prepare for Baking:
- Place hand pies on baking sheet. Brush tops with milk and sprinkle with sesame seeds, if desired
- Vent:
- Cut small slit on top of each pie for steam to escape
- Bake:
- Bake for 20-25 minutes until golden brown and crisp
- Cool and Serve:
- Let cool slightly before serving
Save These are always a hit with my family, especially at lunch with a bowl of tomato soup—making it a comforting moment everyone looks forward to.
Required Tools
Baking sheet, parchment paper, skillet, knife and cutting board, rolling pin, pastry brush, fork
Allergen Information
Contains milk, wheat (gluten), cheese (dairy). Substitute plant-based milk and cheese for dairy-free hand pies and check all ingredient labels for allergens.
Nutritional Information
Each hand pie contains approximately 265 calories, 16 g total fat, 23 g carbohydrates, and 7 g protein.
Save Perfect for meal prep or serving at your next gathering, these hand pies keep nicely and reheat beautifully for a truly satisfying bite.
Recipe FAQs
- → Can I use plant-based milk for the filling?
Yes, unsweetened plant-based milk can be used as a substitute to keep it dairy-free while maintaining creaminess.
- → What is the best way to ensure the hand pies are flaky?
Using store-bought puff pastry and chilling it briefly before baking helps achieve a light, flaky crust.
- → Can I prepare the filling in advance?
Absolutely, the filling can be made ahead and cooled before assembling the hand pies.
- → Are sesame seeds necessary on top?
No, sesame seeds are optional but add a nice texture and subtle nutty flavor when sprinkled on top.
- → How can I make these hand pies spicier?
Add a pinch of chili flakes to the filling mixture for a gentle heat boost.
- → What other cheeses can be used besides cheddar?
Gruyère or dairy-free cheese alternatives work well to provide a similar sharpness and melt.