Description
Enjoy these delicious Broccoli Cheddar Hand Pies with a flaky crust and a creamy filling of fresh broccoli, sharp cheddar, and cream cheese. Perfect for snacks, appetizers, or light meals, they are sure to be a hit with everyone!
Ingredients
Scale
- 1 cup fresh broccoli florets, chopped
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup cream cheese, softened
- 1/4 cup onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 package (1 lb) refrigerated pie crusts (or homemade if you prefer)
- 1 egg, beaten (for egg wash)
Instructions
- In a medium skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Toss in the chopped broccoli florets. Cook for an additional 3-4 minutes, stirring occasionally, until the broccoli is tender but still bright green.
- Remove the skillet from heat and let it cool slightly. In a large mixing bowl, combine the sautéed broccoli mixture with the softened cream cheese and shredded cheddar cheese. Stir until everything is well incorporated.
- Add salt, black pepper, and red pepper flakes (if using) to the cheese and broccoli mixture. Mix well to ensure the seasoning is evenly distributed. Set the filling aside to cool completely while you prepare the pie crusts.
- Preheat your oven to 400°F (200°C).
- If youre using refrigerated pie crusts, unroll them on a lightly floured surface. If youre making your own crust, roll it out to about 1/8 inch thickness. Use a round cutter or a bowl to cut out circles about 5-6 inches in diameter.
- Dont throw away the scraps! You can re-roll them to make additional pie crust circles if needed.
- Take one of the pie crust circles and place about 2 tablespoons of the broccoli and cheese filling in the center. Be careful not to overfill.
- Fold the pie crust over the filling to create a half-moon shape. Press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
- Continue this process with the remaining pie crust circles and filling until everything is used up.
- Place the assembled hand pies on a baking sheet lined with parchment paper. Brush the tops of each pie with the beaten egg.
- Using a sharp knife, make a few small slits on the top of each pie.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the hand pies are golden brown and flaky.
- Once baked, remove the hand pies from the oven and let them cool on the baking sheet for about 5 minutes.
- These broccoli cheddar hand pies are best enjoyed warm. Serve them as a snack, appetizer, or light meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 10 minutes.
Notes
- Feel free to customize the filling by adding cooked chicken or other vegetables.
- For a vegetarian option, ensure that the pie crusts are made without lard.
- Prep Time: 20 minutes
- Cook Time: 25 minutes