Broccoli, mustard and cheddar hand pies

Prep 0 h : 15 m
Cook 0 h : 25 m


  • 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.