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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


Preheat oven to 425°. Line two large baking sheets with parchment paper.
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.
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.
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.
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.
Cool for at least 10 minutes on baking sheet. Serve warm or at room temperature.

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