Broccoli Cheddar Hand Pies

Golden, flaky hand pies filled with a creamy broccoli and cheddar mixture—delivering all the flavor of quiche without the eggs or a traditional pie crust.

Whenever I make these hand pies, my family can't believe there's no egg inside because the taste is so rich and satisfying. They're perfect for picky eaters who love cheesy, veggie-packed bites in a portable pastry wrap.

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
• Whole milk (or unsweetened plant-based milk): 1/2 cup (120 ml)
• Sharp cheddar cheese: 1 cup (110 g), grated
• Puff pastry sheets: 2 sheets store-bought, thawed (about 450 g total)
• All-purpose flour (for dusting): 1 tablespoon
• Milk (or plant-based milk): 2 tablespoons, for brushing
• Sesame seeds (optional): 1 tablespoon

Instructions

Prepare Oven:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Cook Filling:

Heat olive oil in a skillet over medium heat. Add onion and sauté for 3, 4 minutes until translucent. Add garlic and broccoli; sauté for 4, 5 minutes until broccoli is tender.

Season & Thicken:

Stir in salt, pepper, and smoked paprika. Sprinkle flour over the mixture, cook 1 minute, then slowly add milk, stirring until thickened and creamy (about 2 minutes).

Add Cheese & Cool:

Remove from heat and fold in cheddar cheese until melted. Let filling cool slightly.

Prepare Pastry:

On a lightly floured surface, roll out puff pastry sheets. Cut each sheet into 4 rectangles (8 total).

Fill & Seal:

Spoon about 2 tablespoons of filling onto half of each rectangle, leaving a border. Fold each rectangle over to cover the filling and press edges to seal. Use a fork to crimp edges.

Top & Vent:

Place hand pies on prepared baking sheet. Brush tops with milk and sprinkle with sesame seeds, if using. Cut a small slit on top of each pie for steam to escape.

Bake:

Bake for 20, 25 minutes, or until golden brown and crisp.

Cool & Serve:

Let cool slightly before serving.

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Hand pies started as a weekend treat in our house and became a lunchbox favorite. Even my little one enjoys helping crimp the edges and brushing on the milk before baking.

Serving Suggestions

These hand pies are tasty on their own, but we love serving them with tomato soup or a fresh garden salad for a well-rounded meal.

Substitutions & Additions

Feel free to swap cheddar for gruyère or a dairy-free cheese. A pinch of chili flakes can add a subtle heat if you want bolder flavor.

Allergen Information

Contains milk, wheat (gluten), cheese (dairy). If you use plant-based substitutes, the hand pies can be made dairy-free. Always check ingredient labels.

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Enjoy these broccoli cheddar hand pies warm out of the oven or pack them up for an easy meal on the go.

Recipe FAQs

→ What type of cheese works best in these hand pies?

Sharp cheddar provides a rich, tangy flavor that melts smoothly, but gruyère or dairy-free alternatives also complement the filling well.

→ Can I use frozen broccoli for the filling?

Yes, but thaw and drain it thoroughly to avoid excess moisture, which can affect the pastry crispness.

→ How do I ensure the hand pies stay sealed during baking?

Press the edges firmly with a fork after folding, and chill the assembled pies briefly before baking to help retain shape.

→ Is there a way to make the filling creamier without eggs?

Using milk combined with flour to create a thickened sauce helps achieve a creamy texture without eggs.

→ Can I prepare these hand pies in advance?

Yes, assemble and refrigerate them for up to a day before baking. For longer storage, freeze and bake directly from frozen, adding extra baking time.