Broccoli Cheddar Hand Pies 
Prep Time 25 mins
Cook Time 25 mins
Total Time: 50 mins
Servings 8 servings
Yield: 8 hand pies
Ingredients:
For the filling:
2 tablespoons salted butter
3 cloves garlic, minced
1 (12-ounce) bag frozen chopped broccoli
5 ounces (2 1/2 cups) shredded sharp cheddar cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon kosher salt, or to taste, plus more for topping
1/8 teaspoon freshly ground black pepper, or to taste
For the assembly:
1 (17.3 ounce) package puff pastry, thawed (2 sheets, approximately 9.75 x 10.5 inches)
1 large egg, beaten
1 tablespoon water
Directions:
Prepare the filling:
Heat a large skillet over medium heat and add the butter. Once melted, add the garlic and sauté just until aromatic, about 30 seconds.
Add the chopped broccoli and stir. Sauté until the broccoli is just thawed, 2 to 3 minutes.
Turn off the heat and add the Cheddar and Parmesan cheeses. Stir just until melted. Taste and season with salt and pepper. Set aside to cool a bit while you prepare the puff pastry and egg wash.
Preheat the oven and prepare the baking sheets:
Preheat the oven to 400°F. Line two large baking sheets with parchment paper.
Make the egg wash:
In a small bowl, beat the egg and water together. Set aside until ready to use.
Prepare the puff pastry:
Lightly flour a clean work surface and lay out one sheet of puff pastry. Roll out to an 11-inch square. Cut into four equal squares and transfer the squares to the prepared baking sheet.
Apply egg wash and fill the hand pies:
Brush egg wash along the outside edge of each square. Top each square with a heaping 1/4 cup of filling, mounding into a thick line that runs diagonally across the squares.
Leave at least a 3/4 inch border around the edge of each square empty so you have room to seal the pastry. (After filling 4 squares you should have half of the filling left.)
Seal hand pies and brush with egg wash:
Fold each square diagonally over the filling, making a triangle. Seal the edges and crimp with a fork.
Brush with the egg wash and sprinkle lightly with salt. Poke the tops once or twice with the fork. If possible, place the baking sheet in the fridge while you prepare the remaining hand pies.
Finish remaining hand pies:
Repeat the process with the second sheet of puff pastry.
Bake:
Bake for about 20 to 25 minutes, rotating the baking sheets halfway. The pastry should be puffed, golden brown, and the bottoms a dark golden brown but not burnt.
Serve:
Let cool for a few minutes before serving. Use caution since the filling will be hot.
To freeze: After assembling the hand pies and crimping the edges, skip brushing the top with egg wash. Place the pies on a baking sheet and freeze for an hour or two, or until frozen solid. Transfer to a zip-top freezer bag and freeze for up to three months.
Bake the frozen hand pies directly from the freezer (no need to thaw) and add a few minutes on to the bake time, 23 to 28 minutes total.
Broccoli cheddar hand pies reheat well, too. Store leftovers in an airtight container for up to three days and reheat in the oven or toaster oven at 375°F for about 10 minutes, or until the pastry is crisp and the filling is hot.
Nutritional Facts:
173 Calories
13g Fat
7g Carbs
8g Protein
Recipe courtesy of Simply Recipes.com