These cheesy hand pies with a mustard zing are a great way to get the kids (and yourself) eating broccoli, and loving it!
If you can't get enough of these handy pastries, try our butter chicken hand pies.
Looking for more vegetarian pie recipes?
Broccoli, mustard and cheddar hand pies
Increase your vegie intake in the tastiest possible way.
- 5 mins preparation
- 25 mins cooking
- Serves 6
Print
Ingredients
- 6 sheets puff pastry
- ½ cup (140g) honey mustard
- 300 grams broccoli, chopped finely
- 1½ cups (180g) grated cheddar
- 1½ cups (150g) grated mozzarella
- 1 free-range egg, beaten lightly
- 3 teaspoons toasted sesame seeds
Method
- 1Preheat oven to 200°C/400°F. Line two oven trays with baking paper.
- 2Using a plate as a guide, cut six 22cm (8¾-inch) rounds from the pastry. Spread pastry with mustard, leaving a
1cm (½-inch) border around the edge. - 3Combine broccoli, cheddar and mozzarella in a large bowl; season. Place one-sixth of the broccoli mixture in centre of a pastry round; fold over to enclose filling, crimping the edge to seal. Repeat with remaining broccoli mixture and pastry rounds.
- 4Place pies on trays. Brush with egg and sprinkle with seeds; cut four slashes on each pie.
- 5Bake pies for 25 minutes or until golden and puffed.
Notes
Pies can be made the day before up to the end of step 3; store, covered, in the fridge.Serve with a simple green salad.
