Broccoli, mustard and cheddar hand pies
6 sheets frozen puff pastry, just thawed
½ cup (140g) honey mustard
300g broccoli, finely chopped
180g grated cheddar
150g grated mozzarella
1 egg, lightly beaten
3 tsp toasted sesame seeds
Preheat oven to 200°C.
Line two oven trays with baking paper.
Using plate as a guide, cut a 22cm (8 ¼-inch) round from each sheet of pastry.
Spread pastry with mustard, leaving a 1cm (1/2-inch) border around the edge.
Combine 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 filing, crimping the edge to seal.
Repeat with remaining broccoli mixture and pastry rounds.
Place pies on trays; brush tops with egg and sprinkle with seeds.
Cut four slashes on each pies.
Bake pies for 25 mins or until golden and puffed.
Serve with a fresh salad.