Easy Broccoli Cheddar Hand Pies

Ingredients

• 2 1/2 cups organic all-purpose flour
• 1 tsp dried parsley
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp sea salt
• 3/4 cup unsalted butter, VERY cold + cubed
• 1 cup Almond milk, VERY cold! ((You can also use regular dairy milk, if preferred!))
• 1 Tbsp apple cider vinegar
• 2 cups roasted broccoli florets
• 1 1/2 cups organic shredded cheddar cheese + 1/2 cup
• 1 tsp sea salt
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 egg wash, for brushing ((1 egg + 1 tsp milk whisked))

Instructions

1. 1

   --- FOR CRUST: ---

2. 2

   In a measuring cup, add the cold milk and apple cider vinegar and set aside.

3. 3

   In a large bowl, add the all-purpose flour, parsley, basil, thyme, oregano, garlic powder, and salt, whisking them all together until combined.

4. 4

   Add the cubed butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.

5. 5

   Pour the cold apple cider vinegar-milk mixture and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold milk at a time, until it’s moistened BUT not too wet!

6. 6

   Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour.

7. 7

   --- PREP THE FILLING: ---

8. 8

   In a bowl, add the roasted broccoli, salt, black pepper, garlic powder, oregano, and 1 1/2 cups cheddar cheese, mixing everything together. Set aside.

9. 9

   --- ASSMEBLY: ---

10. 10

    Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

11. 11

    Once chilled, remove the dough from the refrigerator and place on a lightly floured surface, rolling it out into a large rectangle (about 3 mm thick). Cut into small-medium rectangles (3″ wide and 4″ long), until all dough it used.

12. 12

    On all rectangular cuts, lightly brush vegan butter to ensure that they close together best! On one cut dough, add a few spoonfuls of the broccoli-cheddar filling and carefully cover it with another rectangular piece, gently pressing the edges down. Using a fork, carefully “crimp” around the edges and place on the baking sheet.

13. 13

    Repeat until all hand pies are made.

14. 14

    Once all hand pies are laid flat on the baking sheet, gently prick a set of holes on the tops using a fork, lightly brush with egg wash, and sprinkle the remaining cheddar cheese atop each pie.

15. 15

    Bake in the oven 20-25 minutes, until golden brown and the cheese melts.

16. 16

    Once done, remove from the oven and let them cool for a few minutes (10 minutes or so) before serving.

17. 17

    Bon Appetit!