# Components:
→ Pastry
01 - 1 package (8.8 oz) ready-made pie dough or puff pastry, thawed if frozen
→ Filling
02 - 1 cup (3.5 oz) broccoli florets, finely chopped
03 - 1 cup (3.9 oz) sharp cheddar cheese, shredded
04 - 2 tablespoons cream cheese, softened
05 - 1 teaspoon Dijon mustard
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/8 teaspoon salt
→ To Finish
09 - 1 large egg, beaten (for egg wash)
10 - 1 tablespoon sesame seeds or poppy seeds (optional)
# Directions:
01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Steam or microwave the chopped broccoli florets for 1–2 minutes until just tender. Drain excess water and allow to cool slightly.
03 - Combine the broccoli, shredded cheddar, cream cheese, Dijon mustard, garlic powder, black pepper, and salt in a mixing bowl. Stir until thoroughly blended.
04 - Unroll the dough on a lightly floured surface. Cut into 8 equal circles or squares approximately 3 to 4 inches wide.
05 - Place about 2 tablespoons of filling in the center of each dough piece. Fold dough over to create a half-moon or triangle shape and seal edges by pressing firmly with a fork.
06 - Transfer the hand pies to the prepared baking sheet. Brush each with beaten egg wash and sprinkle with sesame or poppy seeds if using.
07 - Cut a small slit or poke holes in the top of each pie to allow steam to escape during baking.
08 - Bake for 18 to 20 minutes until the crust is golden brown and crisp.
09 - Let the pies cool for several minutes before serving warm or at room temperature.
