Broccoli, Mushroom & Cheddar Hand Pies

Broccoli, Mushroom & Cheddar Hand Pies
  • Servings: 12

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About this Recipe


2 tbsp butter
2 Shallots, minced
2 cloved garlic, minced
4 cups chopped cremini mushrooms
4 cups chopped broccoli florets
4 oz spreadable cream cheese, softened
2 cups grated old cheddar cheese
1/2 tsp sea salt
1/4 tsp cayenne pepper
1 pkg Puff Pastry
1 Egg Yolk, lightly beaten
1 tbsp water


In a large skillet, melt butter over medium heat. Cook shallots until tender and starting to brown, about 6 minutes. Stir in garlic and cook one minute. Add mushroom and broccoli, cover, and cook, stirring often, until broccoli is tender, about 3 minutes. Remove from heat and let cool 5 minutes before stirring in cream cheese, cheddar, salt and cayenne. Let cool compeletely.

Preheat oven to 400F (200C).

Roll out puff pastry on a clean, lightly floured surface. Cut pastry using 3-inch cookie cutters in desired shapes. Top half of the pastry with the broccoli mixture leaving a 1/2inch border. Whisk together the egg yolk and water in a small bowl and brush edges with it. Top each with remaining pastry shapes and crimp edges together with the tines of a fork.

Arrange on a parchment lined baking sheet. Brush with remaining egg wash and using the tip of a paring knife, make patterns in the pastry. Bake for 18-20 minutes or until the pastry is puffed and golden.


Use your favourite pie filling to make sweet hand pies. Dust them with icing sugar before serving.

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