Yields 8 pies

Broccoli Cheddar Hand Pies

These savory pastries make the perfect handheld lunch.

25 minPrep Time

35 minCook Time

1 hrTotal Time

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Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 large clove garlic, minced
  • 1 large head broccoli, florets finely chopped
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. cream cheese, softened
  • 1 1/2 c. shredded cheddar, divided
  • 2 sheets frozen puff pastry, defrosted
  • 1 egg, beaten with 1 tbsp. heavy cream (for egg wash)
  • Flour, for rolling out dough

Instructions

  1. Preheat oven to 425°. Line two large baking sheets with parchment paper.
  2. In a large nonstick skillet over medium heat, heat oil. Add onion and sauté until beginning to soften, about 5 minutes. Stir in garlic and broccoli and cook until the broccoli is bright green and crisp-tender, about 3 minutes more.
  3. Remove pan from heat and stir in cream cheese and 1 cup cheddar until fully incorporated. Set aside while you roll out the puff pastry.
  4. On a lightly floured work surface, roll out puff pastry dough until it’s about 1/8" thick. Using a small bowl (about 4" to 5” in diameter) as a stencil, trace the perimeter of the bowl with a paring knife to cut out circles. Spoon a heaping tablespoon of broccoli-cheddar mixture onto one half of each circle. Fold it in half so the other side covers the filling to create a semicircle. Press down around the edges to seal, then press the edges of the dough together with the back of a fork. Repeat process with remaining dough.
  5. Place hand pies on baking sheets. Brush each pie with egg wash and sprinkle with remaining 1/2 cup cheddar cheese. Bake until puffed and golden brown, about 25 minutes.
  6. Cool for at least 10 minutes on baking sheet. Serve warm or at room temperature.

Tags

Diet
vegetarian
pescetarian
Allergy
soy free
seafood free
treenut free
sesame free
mustard free
Courses
Lunch

Nutrition

Calories

888 cal

Fat

78 g

Carbs

8 g

Protein

38 g
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