Broccoli & Cheese Hand Pies
User Reviews
4.9
Broccoli & Cheese Hand Pies
Description
These hand pies start by gently sautéing finely chopped onions until tender, then cooking minced garlic and grated broccoli just until crisp-tender. The cooked vegetable mixture is mixed with shredded cheddar cheese and sour cream to bind it together. Ready-made pie dough is cut into rounds to hold the filling, folded over, and sealed before brushing with an egg wash for a shiny, golden crust.
Baked at 375°F, the pies develop crisp, golden edges with a soft, flavorful filling inside. The broccoli retains some texture balancing the richness of sour cream and cheese. The hand pies can be served warm or at room temperature, making them convenient finger foods or part of a light meal.
You can make the filling ahead of time and freeze assembled pies before baking, adjusting baking time if frozen. Variations like using puff pastry or removing dairy are possible but may alter texture and binding. These pies store well refrigerated for a few days in an airtight container.
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped, small
- 1 garlic minced, clove
- 1 broccoli grated, head
- 1 cup cheddar cheese shredded
- ¼ cup sour cream
- 2 pie dough ready-made sheets
- egg plus 1 tablespoon water beaten together
Instructions
- Preheat oven to 375 °F. Line a sheet pan with parchment paper.
- Heat the olive oil in a large skillet, then sauté the onions for 5 minutes until they soften. Stir in the garlic and broccoli and cook for 2-3 more minutes, until the broccoli is crisp-tender.
- Remove from heat, then stir in cheddar cheese and sour cream, and mix until well blended; set aside.
- Cut out 3-4” rounds from the ready-made pie dough.
- Place about 1 tablespoon of the broccoli and cheese mixture in the middle if each round, being careful not to overfill them. Fold the pie dough over to make a semi-circle and press the edges together to seal. You can also use a fork to crimp the edges.
- Brush the rounds with egg wash. Bake for 20-22 minutes until crispy and golden. This will make about 24.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prepare the filling up to two days in advance to save time.
- Assembled but unbaked pies can be frozen; add 10 minutes to baking time when baking from frozen.
- For a different texture, puff pastry can substitute pie dough but watch baking time closely.
- Omit cheese and sour cream for a dairy-free version, though they help the filling bind.
- Egg wash can be replaced with oil spray or almond milk for an egg-free crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 12mg | 4% |
| Sodium | 195mg | 8% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 46mg | 51% |
| Calcium | 104mg | 10% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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