Photography: John Paul Urizar. Styling: Amber de Florio.
These delicious broccoli, ham and cheese puff pastry hand pies are the answer to the question, “What can I do with leftover Christmas ham?”
They’re also a great, simple dinner option at any time of year. And the best thing? The filling for the hand pies is super simple to prepare – just throw everything into a bowl and mix!
Ingredients
Method
Preheat oven to 200°C (180°C fan-forced). Line two oven trays with baking paper.
Using a plate as a guide, cut 2 x 15cm rounds from each sheet of pastry. Re-roll pastry scraps to cut remaining rounds. You should have 18 rounds in total.
Combine ham, honey mustard, broccoli, cheddar, mozzarella in a large bowl; season. Divide broccoli mixture evenly among pastry rounds in centre of the pastry; fold over to enclose filling, crimping the edge to seal.
Place hand pies on trays; brush tops with egg and sprinkle with sesame seeds. Bake pies for 30 minutes or until hand pies are golden and puffed.
Can you freeze the broccoli, ham and cheese puff pastry hand pies?
Unbaked and baked hand pies are suitable to freeze.
Can I make them ahead of time?
Hand pies can be made the day before up to the end of step 3; store, covered, in the fridge.
Looking for more leftover ham recipes?
See The Weekly’s collection of leftover Christmas ham recipes, and check out this post for storage tips from the Test Kitchen.
Does The Weekly have other recipes for hand pies?
We sure do! We love the convenience of hand pies, and the filling options are endless.
For something savoury, try our beef and pea hand pies or these gluten-free chicken and mushroom hand pies.
After something sweet? Try our apple, blackberry and marzipan hand pies, or these easy pistachio and berry hand pies.
