These broccoli chickpea hand pies are comforting, easy to make, and can be made in advance. They use frozen puff pastry and have a simple but delicious vegetarian filling.
These vegetarian hand pies are one of those recipes that I just need you to trust me on. They're inspired by the chicken crescent rolls recipe that I grew up eating, but with a vegetarian spin that uses chickpeas and puff pastry.
The filling is made with steamed and chopped broccoli, chickpeas, cream cheese, and a few seasonings. It's a really comforting, simple recipe, and it's certified kid-friendly.
I had leftover puff pastry after making my puff pastry lentil wellington, so I decided to make this recipe from my cookbook (they're called Puff Pastry Chickpea Rollovers in the book.) The recipe makes 6 servings, and the puff pastries can be assembled in advance and baked later.
Jump to:
Ingredients
- Puff pastry: This recipe uses two sheets of frozen pre-made puff pastry, or one 17-ounce package. I've also successfully made these using only one sheet and over-stuffing the pastries.
- Broccoli: One large head of broccoli, or two small. The florets should be roughly chopped so that they meld into the filling. Frozen broccoli florets work, but should first be thawed, then roughly chopped.
- Chickpeas: Just one can, or 1 ½ cups cooked chickpeas, drained and rinsed. An equal amount of white beans also works.
- Cream cheese: One reader frequently makes these hand pies using vegan cream cheese. Tofutti brand works well. Otherwise, stick to standard cream cream cheese.
- Lemon juice: Adds a touch of acidity. While I prefer using fresh lemon juice, you can get away with using a bottle of lemon juice. Feel free to add the zest of the lemon as well, you can't go wrong there!
- Green onions: I think this is the ingredient that "makes" the hand pies. I recommend sticking to green onions, but if for some reason they aren't available you can use diced white onion.
Step-by-step photos
Before you begin: Puff pastry needs to thaw at room temperature before being rolled out. This typically takes about 20 minutes, but may take longer depending on kitchen temperature.
- Add the chickpeas to a medium bowl. Mash with a fork or potato masher until mostly broken down, leaving about ¼ of the chickpeas intact. Stir in the cream cheese, green onions, lemon juice, milk, parsley, onion powder, garlic powder, salt, and pepper. Fold in the steamed broccoli. Set aside.
- On a lightly floured surface, slice each puff pastry sheet into 3 pieces along the fold line, which will be 6 pieces total. Use a rolling pin to roll out each piece so that the rectangle doubles in width. Slice each sheet of puff pastry into 3 long rectangles along the fold marks.
- Divide the chickpea filling evenly between the bottom half of each puff pastry rectangle. Fold half of the puff pastry over so that the filling is covered. Press the edges with a fork to seal the pastry. Repeat with the 5 remaining pastries.
- Transfer the pastries to a parchment paper-lined large sheet. Bake at 400F for 18 to 20 minutes, or until the pastry is puffy and golden. Let cool for 5 minutes before serving.
Cassidy's tips
- If you don't have a steamer, fit a fine-mesh sieve into a sauce pot over 1-inch of simmering water. Don't let the sieve touch the water. Cover with that pot's lid to steam.
- Vegan option: Pepperidge Farm's puff pastry is dairy-free. Use Tofutti cream cheese, or another vegan brand for the cream cheese. Use soy, oat, or almond milk for the filling.
Storage notes
- Puff pastry loses its crispness when refrigerated, but the hand pies still keep well for 3-4 days.
- Wrap in foil and reheat in the oven at 350F for about 10 minutes to reheat the filling. Unwrap the foil and continue baking for 1-2 minutes to re-crisp the puff pastry. The hand pies can be reheated in the microwave but they will not be crisp.
- To make in advance, assemble the hand pies (through step 4) then place in a sealed container and refrigerate for up to 48 hours. I haven't tried freezing the puff pastries before baking, but I think it will work well.
- To freeze the baked puff pastries, let cool to room temperature before wrapping in foil or plastic wrap and transferring to a freezer-safe container. Reheat in the oven in foil, adding an extra 5-10 minutes to thaw the pastries.
More puff pastry recipes
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cozy Peach Kitchen
Vegetarian Broccoli Chickpea Hand Pies
A savory broccoli cream cheese filling is wrapped in pre-made puff pastry in this comforting and simple vegetarian dinner.
Ingredients
- 17 ounce package frozen puff pastry (2 sheets puff pastry)
- 2 cups roughly chopped broccoli florets 1 medium broccoli crown or 2 small
- 15 ounce can chickpeas drained and rinsed
- 4 ounces cream cheese dairy-free cream cheese works too
- ¼ cup sliced green onions
- 1 tablespoon lemon juice from ½ a small lemon
- 1 tablespoon milk of choice
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt adjust to taste
- ⅛ teaspoon black pepper
Instructions
- Set the puff pastry out to thaw for at least 20 minutes. Preheat the oven to 400°F. Place chopped broccoli in a steamer basket over simmering water. Cover with a lid and steam until vivid green and tender, about 6 to 8 minutes.
- Add the chickpeas to a medium bowl. Mash with a fork or potato masher until mostly broken down, leaving about ¼ of the chickpeas intact. Stir in the cream cheese, green onions, lemon juice, milk, parsley, garlic powder, onion powder, salt, and pepper. Fold in the steamed broccoli. Set aside.
- On a lightly floured surface, slice each puff pastry sheet into 3 pieces along the fold line, which will be 6 pieces total. Use a rolling pin to roll out each piece so that the rectangle doubles in width.
- Divide the chickpea filling between the bottom half of each rectangle. Fold half of the puff pastry over so that the filling is covered. Press the edges with a fork to seal the pastry. Repeat with the 5 remaining pastries.
- Transfer the pastries to a parchment paper lined large sheet. Bake at 400°F° for 18 to 20 minutes, or until the pastry is puffy and golden. Let cool for 5 minutes before serving. Enjoy!
Video
Notes
- If you don't have a steamer, fit a fine-mesh sieve into a sauce pot over 1-inch of simmering water. Don't let the sieve touch the water. Cover with that pot's lid to steam.
- Vegan option: Pepperidge Farm's puff pastry is dairy-free. Use Tofutti cream cheese, or another vegan brand for the cream cheese. Use soy, oat, or almond milk for the filling.
Nutrition
Serving: 1pastryCalories: 591kcalCarbohydrates: 51gProtein: 12gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gCholesterol: 19mgSodium: 371mgPotassium: 312mgFiber: 5gSugar: 4gVitamin A: 507IUVitamin C: 30mgCalcium: 69mgIron: 4mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Molly says
This is one of my favorites from the cookbook! Any recipe using puff pastry has me on board right away, and it's so fun to use it for a savory meal. I make it dairy-free with Cassidy's tips - Pepperidge Farms puff pastry, typically Trader Joe's dairy-free cream cheese but other options work well too, and unsweetened almond milk. These hand pies feel healthy and indulgent at the same time! Yummm