Broccoli mustard & cheddar hand pies
6 sheets puff pastry
½ cup honey mustard
300g broccoli, finely chopped 1
½ cups grated cheddar 1
½ cups grated mozzarella
1 egg, lightly beaten
3 tsp toasted sesame seeds
Preheat the oven to hot, 200°C. Line two oven trays with baking paper. Using a plate as a guide, cut six 22cm rounds from the pastry.
Spread pastry with mustard, leaving a 1cm border around the edge. Combine broccoli, cheddar and mozzarella in a large bowl. Season. Place one-sixth broccoli mixture in the centre of a pastry round. Fold over to enclose filling, crimping the edge to seal.
Repeat with remaining broccoli mixture and pastry rounds. Place pies on trays. Brush with egg and sprinkle with sesame seeds. Make four slashes on each pie.
Bake pies for 25 minutes or until golden and puffed.