Having trouble getting the kids to eat broccoli? These cheesy hand pies are an unsuspecting way of slipping some greens into their daily intake. Paired with crumbly pastry and honey mustard, you would never have thought this combination is to die for!
- 6 sheets puff pastry
- ½ cup (140 g) honey mustard
- 300 g broccoli, chopped finely
- 1½ cups (180 g) grated cheddar
- 1½ cups (150 g) grated mozzarella
- 1 free-range egg, beaten lightly
- 3 tsps toasted sesame seeds
Preheat oven to 200 C. Line two oven trays with baking paper.
Using a plate as a guide, cut six 22 cm (8¾ inch) rounds from the pastry. Spread pastry with mustard, leaving a 1 cm (½ 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 filling, crimping the edge to seal. Repeat with remaining broccoli mixture and pastry rounds.
Place pies on trays. Brush with egg and sprinkle with seeds; cut four slashes on each pie.
Bake pies for 25 mins or until golden and puffed.
TIP Pies can be made the day before up to the end of step 3; store, covered, in the fridge. Serve with a simple green salad.