# Components:
→ 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
→ Dough
11 - 2 sheets store-bought puff pastry, thawed (about 16 oz 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 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, 3 to 4 minutes.
03 - Add garlic and broccoli to the skillet; sauté until broccoli is tender, about 4 to 5 minutes.
04 - Stir in salt, black pepper, and smoked paprika. Sprinkle flour over mixture and cook 1 minute. Slowly pour in milk, stirring until thickened and creamy, about 2 minutes.
05 - Remove skillet from heat and fold in grated cheddar until melted. Allow filling to cool slightly.
06 - On a lightly floured surface, roll out thawed puff pastry sheets. Cut each sheet into 4 equal rectangles for a total of 8.
07 - Place about 2 tablespoons of filling onto half of each rectangle, leaving a border around the edges.
08 - Fold the other half of each rectangle over the filling and press edges firmly to seal. Crimp edges with a fork.
09 - Place hand pies on the lined baking sheet. Brush tops with milk and sprinkle with sesame seeds, if desired.
10 - Cut a small slit on top of each pie to allow steam to escape during baking.
11 - Bake in preheated oven for 20 to 25 minutes or until golden brown and crisp.
12 - Allow hand pies to cool slightly before serving.
