Easy Broccoli Cheddar Hand Pies

5 from 2 votes

There's nothing like deliciously Easy Broccoli Cheddar Hand Pies! A true family favorite that uses simple ingredients, comes with amazing tips for perfection, and makes for a fun baking experience for everyone who enjoys the classic flavors of broccoli and cheddar together.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Keyword: back to school, baked, broccoli, cheddar, dinner, easy, hand pies, kid-friendly, lunch, vegetarian

Servings: hand pies

Calories: 541kcal

Author: Shanika

Ingredients

HERB CRUST:

2 ½ cups organic all-purpose flour
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon sea salt
¾ cup unsalted butter, VERY cold + cubed
1 cup Almond milk, VERY cold! (You can also use regular dairy milk, if preferred!)
1 tablespoon apple cider vinegar

FILLING:

2 cups roasted broccoli florets
1 ½ cups organic shredded cheddar cheese + ½ cup
1 teaspoon sea salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano

OTHER:

1 egg wash, for brushing (1 egg + 1 teaspoon milk whisked)

US Customary - Metric

Instructions

FOR CRUST:

In a measuring cup, add the cold milk and apple cider vinegar and set aside.
In a large bowl, add the all-purpose flour, parsley, basil, thyme, oregano, garlic powder, and salt, whisking them all together until combined.
Add the cubed butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
Pour the cold apple cider vinegar-milk mixture and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold milk at a time, until it’s moistened BUT not too wet!
Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour.

PREP THE FILLING:

In a bowl, add the roasted broccoli, salt, black pepper, garlic powder, oregano, and 1 ½ cups cheddar cheese, mixing everything together. Set aside.

ASSMEBLY:

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Once chilled, remove the dough from the refrigerator and place on a lightly floured surface, rolling it out into a large rectangle (about 3 mm thick). Cut into small-medium rectangles (3″ wide and 4″ long), until all dough it used.
On all rectangular cuts, lightly brush vegan butter to ensure that they close together best! On one cut dough, add a few spoonfuls of the broccoli-cheddar filling and carefully cover it with another rectangular piece, gently pressing the edges down. Using a fork, carefully “crimp” around the edges and place on the baking sheet.
Repeat until all hand pies are made.
Once all hand pies are laid flat on the baking sheet, gently prick a set of holes on the tops using a fork, lightly brush with egg wash, and sprinkle the remaining cheddar cheese atop each pie.
Bake in the oven 20-25 minutes, until golden brown and the cheese melts.
Once done, remove from the oven and let them cool for a few minutes (10 minutes or so) before serving.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in an airtight container for 1-3 days. To serve warm, simply re-heat in the oven, microwave, or a toaster oven.
FREEZE: For longer storage–leftovers can be stored in the freezer. After they have baked and are completely cooled, simply place your hand pies onto a baking sheet (spaced apart) and freeze them for 2-3 hours. Once frozen, transfer them to a zip loc bag and reheat when ready to eat!
GRATED BUTTER: To grate your butter, add the stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate milk to flour/butter mixture, ONLY ADD ¼ cup of milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of milk.
VEGAN OPTION: To make these hand pies entirely vegan and dairy-free, simply substitute the unsalted butter with vegan butter as well as the cheese for dairy-free shreds (Violife has a great option!), and melted vegan butter in place of the egg wash.

Nutrition