# What You Need:
→ Pastry
01 - 1 package (8.8 oz) ready-made pie dough or puff pastry, thawed if frozen
→ Filling
02 - 1 cup (3.5 oz) broccoli florets, finely chopped
03 - 1 cup (3.9 oz) sharp cheddar cheese, shredded
04 - 2 tablespoons cream cheese, softened
05 - 1 teaspoon Dijon mustard
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon freshly ground black pepper
08 - 1/8 teaspoon salt
→ To Finish
09 - 1 large egg, beaten (for egg wash)
10 - 1 tablespoon sesame seeds or poppy seeds (optional)
# Directions:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Steam or microwave the chopped broccoli florets for 1 to 2 minutes until just tender. Drain and let cool slightly.
03 - Combine the broccoli, shredded cheddar cheese, cream cheese, Dijon mustard, garlic powder, black pepper, and salt in a mixing bowl. Stir until evenly blended.
04 - Unroll the dough on a lightly floured surface and cut into 8 equal circles or squares, approximately 3 to 4 inches wide.
05 - Place about 2 tablespoons of filling in the center of each dough piece. Fold the dough over to form a half-moon or triangle and seal edges by pressing with a fork.
06 - Transfer hand pies to the prepared baking sheet. Brush each with beaten egg and sprinkle with sesame or poppy seeds if desired. Cut a small slit or poke the top for steam release.
07 - Bake for 18 to 20 minutes until golden brown and crisp.
08 - Allow to cool for a few minutes before serving.
