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.
Servings: 6 pastries
Calories: 591kcal
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: 1pastry | Calories: 591kcal | Carbohydrates: 51g | Protein: 12g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 19mg | Sodium: 371mg | Potassium: 312mg | Fiber: 5g | Sugar: 4g | Vitamin A: 507IU | Vitamin C: 30mg | Calcium: 69mg | Iron: 4mg
