Name: Broccoli, mustard & cheese hand pies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 6 sheets puff pastry; ½ cup (140g) Dijon mustard; 1 tablespoon honey, warmed; 500g finely chopped broccoli (heads and stems); 1½ cups (180g) grated cheddar; 1½ cups (150g) grated mozzarella; 1 Otaika Valley Free Range Egg, beaten lightly; 3 teaspoons sesame seeds

Broccoli, mustard & cheese hand pies

These pies are perfect for any occasion, whether it's a cosy family dinner or a casual gathering with friends. Simple to prepare yet utterly satisfying, these pies are sure to become a favourite in your recipe repertoire.

Makes 4 pies

Prep

10M

Cook

30M

Total

40M

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Ingredients

6 sheets puff pastry

½ cup (140g) Dijon mustard

1 tablespoon honey, warmed

500g finely chopped broccoli (heads and stems)

1½ cups (180g) grated cheddar

1½ cups (150g) grated mozzarella

1 Otaika Valley Free Range Egg, beaten lightly

3 teaspoons sesame seeds

Method

Step 1

Preheat oven to 220°C/200°C fan. Line two large oven trays with baking paper.

Step 2

Using a plate as a guide, cut a 22cm round from each sheet of pastry. Combine mustard and honey in a small bowl until smooth. Spread mustard mixture on pastry rounds, leaving a 1cm border.

Step 3

Combine broccoli and cheeses in a large bowl. Season. Divide broccoli mixture between pastry rounds, placing in the centre of each one. Fold rounds in half, pressing edges to enclose filling. Seal edges using a wet fork.

Step 4

Place pies on trays. Brush with egg and sprinkle with sesame seeds. Cut four slashes in the top of each pie.

Step 5

Bake pies for 25 minutes or until puffed and golden.

Cooked and uncooked pies suitable to freeze.