Quick and easy thanks to store-bought puff pastry, these broccoli hand pies are puffy and brown with a melt-in-the-mouth, cheesy filling for a fun on-hand lunch or snack.
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There’s something very satisfying about holding a warm hand cake and knowing you have it all to yourself. And while apple turnovers and peach pies are always a hit, a savory filling turnover is a welcome change.
They’re flaky, cheesy, garlicky — best of all, they’re easy. If you remember to stick the puff pastry in the fridge to thaw in the morning, they’ll even be quick enough for a weeknight. Serve broccoli cheddar pies as a snack for game night, at an all-ages get-together, or build a meal around them.
How to Make Broccoli Cheddar Hand Pies
To keep this recipe quick and easy, I used frozen chopped broccoli and frozen puff pastry. When you buy pre-shredded cheese, there is very little preparation involved.
Briefly cook and mix the filling before rolling out a sheet of puff pastry into a slightly larger square and dividing it into four pieces. Add the filling, seal the pastry in a simple triangle shape, and paint the tops with egg wash. Repeat with the remaining pastry sheets and bake until golden brown.
Tips for using frozen puff pastry
I always keep a box of puff pastry stashed in my freezer. While I enjoy making my own pie dough, you’ll never catch me making homemade puff pastry. The labor-intensive dough is a real challenge for someone less than a pastry chef than in a professional kitchen. i know my limits
Luckily, frozen puff pastry is a high-quality pre-made ingredient and a casual eater would never tell the difference. Follow these simple guidelines to ensure successful pastries:
- Thaw… but not too much. Make sure your puff pastry is completely thawed before you start, but don’t let it come to warm. You want it to be pliable so you can roll and fold it but not melt it on your counter. Depending on your kitchen temperature, it will take about 30 to 45 minutes to thaw, or you can place it in the fridge overnight.
- Flour your work surface. Puff pastry is usually coated in flour, so you don’t need a lot—just enough so it doesn’t stick to the counter.
- Use a pizza cutter. If you don’t have a dough cutter, a pizza cutter is a great way to quickly and cleanly cut puff pastry into squares. A sharp knife works well too.
- Make it shine with egg wash. Egg wash, a simple mixture of beaten egg and a little water, will help you seal all the edges of the pastry to prevent leakage. It also gives the puff pastry a beautiful golden color.
- Use the fridge. If at any point your puff pastry feels too warm and limp, place it in the fridge for at least 10 minutes. This is true even after the hand pies are assembled – you’ll end up with a flakier crust if the pastry is cool when it goes into the oven.
recipe variations
Frozen chopped broccoli makes this recipe extra easy, but you can also make hand pies with fresh broccoli. You will need about 3 cups of chopped fresh broccoli, florets and stems included. Blanch and drain the vegetables before beginning the recipe. Alternatively swap broccoli for cauliflower.
Can you freeze hand pies?
Broccoli Cheddar Hand Pies make an excellent meal ahead of time. Sometimes I make a batch, bake half of it to enjoy fresh, and freeze the other half for later enjoyment.
Freeze: After you’ve assembled the hand patties and ruffled the edges, skip brushing the top with egg wash. Place the patties on a baking sheet and freeze for an hour or two, or until frozen solid. Place in a ziplock bag and freeze for up to three months.
Bake the frozen hand pies straight from the freezer (no thawing required) and add a few minutes to the baking time, for a total of 23 to 28 minutes.
What can you serve with hand pies?
If you’re enjoying a hand pie as a savory snack, it needs no accompaniment, although a dip in marinara sauce is a nice touch. For a light lunch, serve with a raw cabbage salad or a cold pea salad with smoked almonds. A little more substantial is a lentil salad loaded with fresh vegetables. For a hearty dinner, serve these hand pies alongside bowls of warming minestrone soup or chili con carne.
How to Reheat Broccoli Cheddar Hand Pies
Broccoli cheddar pies are also great to reheat. Store leftovers in an airtight container for up to three days and reheat in the oven or toaster at 375°F for about 10 minutes, or until dough is crisp and filling is hot.
More savory puff pastry recipes
- Potato and herb tart
- Simple asparagus tart with goat cheese
- Vegetable Pot Pie
- Caramelized onion tart with gorgonzola and brie
Broccoli Cheddar Pies
ingredients
For the filling
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2 tablespoon Salted butter
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3 cloves garlicchopped
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1 (12–ounce) Pocket frozen chopped broccoli
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5 ounces (2 1/2 cups) shredded sharp cheddar cheese
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1/4 Cup grated parmesan cheese
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1/4 teaspoon kosher saltor to taste, plus more for garnish
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1/8 teaspoon fresh ground black pepperor to taste
For the assembly
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1 (17.3 ounces) package puff pastrythawed (2 leavesapproximately 9.75 x 10.5 inches)
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1 big eggbeaten
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1 tablespoon water
method
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Preparation of the filling:
Heat a large skillet over medium-high heat and add the butter. Once the garlic has melted, add it and sauté until aromatic, about 30 seconds.
Add the chopped broccoli and stir. Fry until broccoli is just thawed, 2 to 3 minutes.
Turn off the heat and add the cheddar and parmesan cheese. Stir just until melted. Taste and season with salt and pepper. Set aside to cool a bit while you prepare the puff pastry and egg wash.
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Preheat oven and prepare baking sheets:
Preheat oven to 400°F. Line two large baking sheets with parchment paper.
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Do the egg wash:
In a small bowl, whisk together the egg and water. Set aside until ready to use.
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Prepare the puff pastry:
Lightly flour a clean work surface and place a sheet of puff pastry on it. Roll out to an 11 inch square. Cut into four equal squares and place the squares on the prepared baking sheet.
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Apply egg wash and fill the hand pies:
Brush the egg liquor along the outside edge of each square. Cover each square with a heaping 1/4 cup of filling, piling into a thick line running diagonally across the squares.
Leave at least a 3/4-inch border around the edge of each square for room to seal the pastry. (After filling 4 squares you should have half of the filling left.)
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Seal hand pies and brush with egg yolk:
Fold each square diagonally across the filling to form a triangle. Seal the edges and press together with a fork.
Brush with egg yolk and lightly salt. Prick the tops once or twice with a fork. If possible, place the baking sheet in the refrigerator while you prepare the remaining hand pies.
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Finish the remaining hand pies:
Repeat the process with the second sheet of puff pastry.
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Bake:
Bake for about 20 to 25 minutes, rotating the baking sheets halfway. The batter should be puffy, golden brown, and the bottom should be a dark golden brown, but not burnt.
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Surcharge:
Allow to cool for a few minutes before serving. Be careful as the filling will be hot.
| nutritional information (per serving) | |
|---|---|
| 173 | calories |
| 13g | Fat |
| 7g | carbohydrates |
| 8g | protein |
