Save Golden flaky hand pies filled with a creamy broccoli and cheddar mixture deliver all the flavor of quiche without the eggs or traditional pie crust. These vegetarian treats make for a satisfying snack or main dish with a crisp bite and savory filling.
I created these when craving quiche but was short on eggs and didn&t want to fuss with homemade crust. They quickly became a favorite after one bite of that gooey broccoli cheddar center.
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: 1/2 cup (120 ml), or unsweetened plant-based milk
- Sharp cheddar cheese: 1 cup (110 g), grated
- Puff pastry: 2 sheets, store-bought, thawed (about 450 g)
- Milk: 2 tablespoons, for brushing (or plant-based milk)
- Sesame seeds: 1 tablespoon, optional
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Instructions
- Prepare oven and sheet:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cook filling:
- Heat olive oil in skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and broccoli; cook until broccoli is tender, about 4 minutes.
- Season and thicken:
- Stir in salt, pepper, and smoked paprika. Sprinkle flour over filling, cook one minute. Slowly add milk, stirring until thick and creamy, about 2 minutes.
- Add cheese:
- Remove from heat, fold in grated cheddar until melted. Let cool slightly.
- Prepare pastry:
- Roll out puff pastry sheets on lightly floured surface. Cut each into 4 rectangles.
- Fill pies:
- Spoon about 2 tablespoons of filling onto half of each rectangle, leaving border.
- Seal pies:
- Fold pastry over filling, press edges to seal, use fork to crimp.
- Finish and bake:
- Place on baking sheet, brush tops with milk, sprinkle with sesame seeds. Cut slit on top for steam.
- Bake:
- Bake 20-25 minutes until golden and crisp. Let cool slightly before serving.
Save My family loves grabbing these hand pies for dinner, and they've become a convenient go-to for afternoons at home or lunch on the go.
Serving Suggestions
Serve with tomato soup, a light green salad, or crunchy pickle slices for a simple meal.
Flavor Variations
Try adding diced red bell pepper, fresh herbs, or swapping cheddar for gruyère or dairy-free cheese alternative.
Make Ahead & Storage
Hand pies can be made in advance, cooled, and stored in airtight containers for up to three days. Reheat in oven for best texture.
Save Enjoy every flaky bite of these irresistible hand pies warm from the oven or packed for a hearty snack on the run.
Kitchen Guide
- → Can I make these hand pies dairy-free?
Yes, substitute whole milk with unsweetened plant-based milk and use dairy-free cheddar alternatives to keep them dairy-free without sacrificing flavor.
- → What type of pastry is best for these hand pies?
Store-bought puff pastry works best, offering a flaky and crisp crust that pairs well with the creamy filling.
- → How can I add a bit of heat to the filling?
Adding a pinch of chili flakes to the filling mixture provides a gentle kick that enhances the flavors without overpowering.
- → Can these be prepared ahead of time?
Yes, you can assemble the hand pies and refrigerate them before baking. Just bake when ready and enjoy warm.
- → What are good side dishes to serve with these hand pies?
Pairing with a fresh side salad or a warm tomato soup complements the savory hand pies and balances the meal.
