Broccoli, Honey-Mustard & Cheddar Hand Pies

October 25, 2023

This recipe makes 6 decent-sized delicious cheesy pies and can easily be tweaked to into 15-22 mini pies for a party-platter. Simply use a smaller plate when cutting out the pastry rounds so you can get at least two or 3 rounds per piece of pastry. We have included vegan/lactose free options as well in the ingredients.


Pie Ingredients

2 tbsp plant-based Nuttelex

1 medium peeled onion

300-400 g broccoli or 2 bunches of broccolini cut into pieces

1 tbsp salt

200 g grated cheddar cheese (traditional or plant based)

200 g grated mozzarella cheese (traditional or plant based)

1 medium egg with 1 x tsp water, lightly beaten together or vegan egg wash of choice

sesame seeds to sprinkle on top

6 sheets puff pastry

Honey (or Maple) Mustard Ingredients

3 tbsp dijon mustard

1 tbsp honey or maple syrup


spiced fruit chutney (optional)

2 tbsp chopped fresh parsley




2 lined baking trays

20cm plate

pastry brush

small bowls


1Cook the broccoli or broccolini in salted water till just tender then drain & run veg under cold water to cool them. When cooled, cut it into small chunks.

2Finely dice the onion and add it to a frypan. Add 2 tablespoons of plant-based Nuttelex and saute on medium/ high heat until soft, clear & tender. Add the chopped blanched broccoli to the frypan and toss them together for a couple of minutes. Remove from the stove and allow it to cool completely.

3Now add both the grated cheese to the cooked onion & broccoli/Broccolini and season with freshly ground pepper. Mix well to incorporate everything.

4In a small bowl mix the Mustard with honey. Whisk to combine the mixture and set it aside.

5Preheat oven to 180C fan forced or 200C conventional and line 2 trays with baking paper

6Using a 20-22 cm plate as a guide and cut out your 6 pastry rounds

7Spread each pastry round with the prepared honey- mustard mixture leaving a 1 cm border around the edge.

8Spoon one-sixth of the broccoli/cheese mixture into the centre of the pastry round and then fold over to enclose the filling. Pinch/crimp the edges to seal shut. Repeat until all 6 rounds a done.

9Place the pastry rounds on the lined trays and brush with eggwash. Sprinkle the tops with sesame seeds and bake for 25 minutes until golden brown & puffed.

10Serve as is with a sprinkle of fresh parsley to garnish or add a dollop of spiced fruit chutney.