# Components:
→ Filling
01 - 2 cups finely chopped broccoli florets (about 6.35 oz)
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 (120 ml)
10 - 1 cup sharp cheddar cheese, grated (3.88 oz)
→ Hand Pie Dough
11 - 2 sheets store-bought puff pastry, thawed (about 15.87 oz total)
12 - 1 tablespoon all-purpose flour (for dusting)
→ Assembly
13 - 2 tablespoons milk or plant-based milk (30 ml), for brushing
14 - 1 tablespoon sesame seeds (optional)
# Directions:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Heat olive oil in a skillet over medium heat and cook the onion until translucent, about 3-4 minutes.
03 - Add minced garlic and broccoli florets to the skillet; sauté for 4-5 minutes until broccoli is tender.
04 - Stir in salt, pepper, and smoked paprika. Sprinkle flour evenly and cook for 1 minute. Gradually pour in milk while stirring continuously until the mixture thickens and becomes creamy, approximately 2 minutes.
05 - Remove from heat and fold in grated cheddar until melted. Allow the filling to cool briefly.
06 - Dust the work surface lightly with flour and roll out the puff pastry sheets. Cut each sheet into 4 equal rectangles, producing 8 pieces.
07 - Place about 2 tablespoons of filling onto one half of each rectangle, keeping a border around the edges.
08 - Fold the dough over the filling and press to seal edges securely. Use a fork to crimp and reinforce the seal.
09 - Transfer the hand pies to the prepared baking sheet. Brush tops lightly with milk and, if desired, sprinkle with sesame seeds.
10 - Cut a small slit on the top of each hand pie to allow steam to escape during baking.
11 - Bake for 20 to 25 minutes until the crust is golden brown and crisp.
12 - Let hand pies cool slightly before serving to enhance flavor and texture.
