Broccoli Cheddar Hand Pies Recipes

BROCCOLI CHEESE PIE

Broccoli Cheese Pie image

This is somewhat like a quiche. The crust consists of Cheddar cheese, which is delicious. A must try.

Provided by PHLYGRL

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

1 head fresh broccoli, chopped
1 cup shredded Cheddar cheese
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon dry mustard
¼ cup butter, melted
1 tablespoon butter
1 onion, chopped
¼ pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 cup half-and-half cream
1 teaspoon salt
¼ teaspoon ground nutmeg
3 eggs, beaten

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Bring about 1 inch water to a boil in a pot. Place the chopped broccoli in a steamer basket over boiling water, and steam 5 minutes, or until tender but firm.
In a bowl, mix the Cheddar cheese, 3/4 cup flour, 1/2 teaspoon salt, and mustard. Mix in 1/4 cup butter until evenly moist. Press into the bottom and sides of an 8 inch pie dish.
Melt the 1 tablespoon butter in a skillet over medium heat, and saute the onion and mushrooms until tender. Stir in 2 tablespoons flour, half and half, 1 teaspoon salt, and nutmeg. Bring to a boil, and cook 1 minute. Remove from heat. Mix in steamed broccoli. Gradually stir in eggs. Transfer to the pie crust.
Bake 15 minutes in the preheated oven. Reduce heat to 375 degrees F (190 degrees C), and continue baking 20 minutes, until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 16.3 g, Cholesterol 118.1 mg, Fat 18.7 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 11 g, Sodium 646.6 mg, Sugar 2.1 g

BEEF AND CHEDDAR HAND PIES

Beef and Cheddar Hand Pies image

Serve these savory pies made with store-bought puff pastry alongside a salad or roasted green vegetables, such as broccoli rabe.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 1h10m

Number Of Ingredients 11

Ingredients

1 pound ground beef (80 percent lean)
1 tablespoon minced garlic (from 2 cloves)
1 large onion, halved and thinly sliced (3 cups)
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
6 ounces cheddar, shredded (2 cups)
1 sheet (12 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
Roasted broccoli rabe or other green vegetable, for serving

Steps:

Heat a large nonstick skillet over high. Add beef, garlic, and onion; cook, stirring occasionally, until starting to brown, about 7 minutes. Stir in Worcestershire and Dijon; season with salt and pepper. Remove from heat and let cool completely. Stir in cheese.
Preheat oven to 425 degrees. Roll out pastry on a lightly floured surface to a 14-inch square. Cut into four 7-inch squares; place a quarter of beef mixture on each. Brush edges with egg, then fold one corner of each pie over, forming a triangle. Press edges to seal.
Place pies on a parchment-lined baking sheet. Brush tops with more egg. Cut 2 vents in each top; freeze 10 minutes. Bake until golden brown, about 20 minutes. Serve with broccoli rabe.

BROCCOLI-CHEDDAR HAND PIES

Broccoli-Cheddar Hand Pies image

Hand pies are the perfect compromise between a pastry and a hearty, savory knife-and-fork pie. The filling here consists of a simple but well-seasoned homemade cheese sauce that adds a comforting edge to tender, healthy broccoli. You can use fresh or frozen broccoli in the recipe (see recipe for details). With a pre-made refrigerated pie dough for the crusts, you'll find this recipe easy as pie!

Provided by Vallery Lomas

Categories main-dish

Time 3h10m

Yield 8 hand pies

Number Of Ingredients 12

Ingredients

1 tablespoon unsalted butter
1/4 cup chopped yellow onion
1 garlic clove, minced
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup whole milk
Pinch sweet paprika
Pinch dry mustard
2 ounces sharp Cheddar, shredded
1 cup fresh broccoli florets or thawed frozen broccoli florets
One 14.1-ounce box refrigerated pie dough
1 large egg whisked with 1 tablespoon water

Steps:

For the cheese sauce: Melt the butter in a medium saucepan over medium-low heat. Add the onion and garlic and cook until softened, about 30 seconds. Season with salt and pepper.
Stir in the flour and cook 15 to 30 seconds. Switch to a whisk and slowly stream in the milk while whisking constantly. Continue whisking until no lumps remain. Switch to a wooden spoon, bring to a simmer and simmer, stirring frequently, until thickened enough to coat the back of the spoon, 2 to 3 minutes.
Stir in the paprika and mustard. Stir in the cheese, stirring until melted. Season with salt and pepper. Set aside to cool to room temperature.
For the hand pies: If using fresh broccoli, prepare an ice bath by filling a medium bowl with ice and water. Bring a medium saucepan of salted water to a boil. Add the broccoli florets and allow to cook until bright green and crisp-tender, 2 to 3 minutes. Drain the broccoli and place immediately into the ice bath to stop the cooking. Drain and pat very dry. If using thawed frozen broccoli, just pat the florets very dry with paper towels.
Place the broccoli florets in a food processor and pulse until chopped. Stir the chopped broccoli into the cheese sauce and refrigerate until cooled and set, 1 to 2 hours.
When ready to form the hand pies, preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Lay the pie dough out on a work surface. Cut out circles from the dough using a bowl or plate that is 4 inches in diameter and cutting around it with a paring knife. You should get a total of 8 circles. Place 1 1/2 to 2 tablespoons of the broccoli-cheese mixture in the center of a dough round and brush the egg wash mixture around the edge of the circle, then fold one side of the crust over the filling, creating a half-moon. Press the edges to seal, then use the tines of a fork to press gently around the edges to seal again. Repeat with the remaining dough rounds and filling.
Brush the tops of the pies with egg wash and prick with a fork or make a small slit with a paring knife in the top of each to release steam. Bake until golden brown, 18 to 20 minutes. Cool for 10 minutes before serving.

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