# What you'll need:
→ 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 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 15.9 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)
# Method:
01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Warm olive oil in a skillet over medium heat, then add onion and cook for 3 to 4 minutes until translucent.
03 - Add minced garlic and chopped broccoli to the skillet and sauté for 4 to 5 minutes until the broccoli is tender.
04 - Season with salt, black pepper, and smoked paprika. Sprinkle flour over the mixture, cooking for 1 minute. Gradually stir in milk, cooking another 2 minutes until thickened and creamy.
05 - Remove from heat and fold in grated cheddar until melted. Allow the filling to cool slightly.
06 - On a lightly floured surface, roll out puff pastry sheets and cut each into 4 rectangles, totaling 8 pieces.
07 - Place approximately 2 tablespoons of filling onto half of each rectangle, leaving a border free.
08 - Fold each rectangle over to enclose the filling, pressing edges to seal firmly. Crimp edges with a fork to ensure closure.
09 - Transfer hand pies to the lined baking sheet, brush tops with milk, and optionally sprinkle sesame seeds.
10 - Cut a small slit on top of each pie to allow steam to escape during baking.
11 - Place in the oven and bake for 20 to 25 minutes or until the hand pies are golden brown and crisp.
12 - Allow pies to cool slightly before serving.
