# What you 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 16 oz)
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)
# Steps to follow:
01 - Set oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3 to 4 minutes.
03 - Add minced garlic and chopped broccoli to the skillet. Sauté for 4 to 5 minutes until broccoli is tender.
04 - Incorporate salt, black pepper, and smoked paprika. Sprinkle flour evenly, cook for 1 minute, then gradually add milk while stirring until mixture thickens and becomes creamy, about 2 minutes.
05 - Remove from heat and fold in grated cheddar until melted. Allow filling to cool slightly before use.
06 - On a lightly floured surface, roll out puff pastry sheets and cut each into four rectangles, totaling eight pieces.
07 - Spoon approximately 2 tablespoons of filling onto one half of each rectangle, leaving a border around edges.
08 - Fold dough over filling and press edges to seal completely. Crimp edges with a fork to secure.
09 - Arrange hand pies on the prepared baking sheet. Brush tops with milk and sprinkle sesame seeds if desired.
10 - Cut a small slit on top of each hand pie to allow steam to escape during baking.
11 - Place baking sheet in the oven and bake for 20 to 25 minutes, until crust is golden brown and crisp.
12 - Remove from oven and let hand pies cool slightly before serving.
