Flaky hand pies stuffed with cheesy broccoli and a spoonful of sour cream.
13 steps, about 58 minutes start to finish.
Preheat oven to 375°F.
Heat olive oil in a pan over medium heat. Add diced onion and cook about 5 minutes until translucent. Season with salt and pepper.
Add minced garlic and cook another minute until fragrant.
Add shredded broccoli to the pan and cook for 2-3 minutes to warm through. Remove from heat.
Stir in cheddar cheese and sour cream until well blended. Set aside to cool slightly.
Roll out pie dough to about 1/8 inch thick on a floured surface.
Cut 3-4 inch rounds from the dough.
Place about 1 tablespoon of the broccoli-cheese filling in the center of each round. Do not overfill.
Fold dough over to create a half-moon shape. Pinch edges together and crimp with a fork.
Place on a parchment-lined baking sheet.
Brush tops with egg wash.
Bake for 20-22 minutes until crispy and golden.
Season with finishing salt and fresh cracked pepper.
“Let the broccoli-cheese filling cool before it goes in the dough, since warm filling makes the pastry greasy and hard to seal. Keep it to about a tablespoon and crimp the edges firmly with a fork, because an overfilled pie splits and leaks its cheese in the oven.”
