Okay, so let’s talk about these amazing Brussels Sprouts Mozzarella Hand Pies. I swear, they are going to change the way you think about Brussels sprouts forever! Honestly, I used to be one of *those* people who wrinkled their nose at them, but when I started playing around in the kitchen, trying to find new ways to make veggies exciting, this recipe just totally clicked. These aren’t your grandma’s boiled sprouts, folks! Imagine flaky, golden pastry pockets bursting with tender, savory Brussels sprouts and gooey, melted mozzarella cheese. The primary keyword, Everything Brussels Sprouts Mozzarella Hand Pies, really says it all – it’s a little bit of everything wonderful in one perfect, portable package. They’re surprisingly easy to make and are seriously satisfying!

Why You’ll Love These Everything Brussels Sprouts Mozzarella Hand Pies

Honestly, why wouldn’t you love these? Here’s the scoop:

Super Easy to Make: Seriously, even if you’re a beginner cook, you can whip these up. Puff pastry does most of the work!
Flavor Explosion: The mix of savory Brussels sprouts, sweet onion, garlic, and melty mozzarella is just divine.
Versatile Little Guys: Perfect as a party appetizer, a quick snack when you’re craving something savory, or a light lunch with a side salad.
Veggies You’ll Actually Crave: These make Brussels sprouts so appealing, you might just find yourself looking forward to eating your greens!

Gather Your Ingredients for Everything Brussels Sprouts Mozzarella Hand Pies

Alright, let’s get our ingredients ready! This recipe is pretty straightforward, and you might even have most of this stuff in your kitchen already. My absolute favorite part is using fresh Brussels sprouts; they really make a difference in taste and texture compared to frozen ones. Just a little tip: make sure your puff pastry is thawed but still nice and cold when you’re ready to use it! Here’s what you’ll need:

1 pound Brussels sprouts, trimmed and thinly sliced
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 cup shredded mozzarella cheese
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Essential Equipment for Making Brussels Sprouts Mozzarella Hand Pies

You don’t need a fancy kitchen for these yummy hand pies! Just grab a good ol’ large skillet for sautéing, a trusty baking sheet, and some parchment paper to keep things from sticking. Oh, and a fork is a must for sealing those edges! That’s pretty much it.

Step-by-Step Guide: Crafting Your Brussels Sprouts Mozzarella Hand Pies

Okay, let’s get down to business and make these fantastic hand pies! It really is a simple process, and watching them puff up in the oven is just the coolest. Trust me, you’ll feel like a baking rockstar!

Preparing the Flavorful Brussels Sprouts and Mozzarella Filling

First things first, we need to get that filling all prepped and yummy. Heat up your olive oil in a big skillet over medium heat. Toss in that chopped onion and let it get nice and soft, maybe about 5 minutes. Then, add your thinly sliced Brussels sprouts and that minced garlic. Stir it all around and let those sprouts get tender-crisp, you know, about 8-10 minutes. You don’t want them mushy! Stir in your salt, pepper, and thyme. Now, take it off the heat and let it cool down just a bit. This is important – if it’s too hot, it’ll melt the cheese right away. Once it’s cooled slightly, stir in your shredded mozzarella. Oh yeah, that’s going to be good! If you’re ever curious about homemade basics, check out this simple syrup recipe – it’s a game-changer for drinks, but knowing the basics is always handy in the kitchen, right?

Assembling Your Perfect Brussels Sprouts Mozzarella Hand Pies

Now for the fun part – putting these little beauties together! Unfold your puff pastry sheet on a lightly floured counter. I like to cut it into 4 equal squares; it just makes them a nice, handheld size. Take about a quarter of your Brussels sprout and mozzarella mixture and spoon it onto one half of each pastry square. Make sure you leave a little border so it all stays tucked inside. Fold that other half of the pastry over the filling to make a triangle or rectangle, whatever shape you like! Grab a fork and crimp those edges really well. This is key to sealing in all that gooey goodness and preventing any leaks!

Baking and Cooling Your Delicious Hand Pies

Get your oven preheated to 400°F (200°C) and line a baking sheet with parchment paper. Place your assembled hand pies on the sheet. Give them a little brush with that beaten egg wash – this gives them that gorgeous golden color. And a quick little slit on top? Super important for letting the steam escape so they don’t puff up unevenly. Bake them for about 20-25 minutes, or until they’re beautifully golden brown and puffed up like little pillows. Let them cool down just a tad before you dive in; that cheese will be super hot!

Tips for Perfect Brussels Sprouts Mozzarella Hand Pies

Okay, so you’ve made them, and they’re looking pretty darn good, right? But let me tell you, a few little tricks can make these Brussels sprouts mozzarella hand pies even more spectacular. When I’m working with puff pastry, I always make sure it’s super cold. If it gets warm, it gets sticky, and nobody has time for sticky pastry! So, work quickly, and if it starts to feel too soft, just pop it back in the fridge for a few minutes. Also, don’t skimp on crimping those edges! A good fork crimp means no cheesy lava flows out of your pies during baking. If you want to jazz up the filling even more, try adding a pinch of red pepper flakes for a little kick, or maybe some finely chopped sun-dried tomatoes for a burst of umami. And remember that oven temp? Make sure it’s really at 400°F (200°C) before the pies go in – that blast of heat is crucial for that amazing puff!

Serving and Storing Your Brussels Sprouts Mozzarella Hand Pies

These hand pies are honestly best served warm, right out of the oven when that puff pastry is crispy and the cheese is all melty. They’re fantastic on their own, but if you’re feeling fancy, a little side of marinara sauce for dipping is amazing! And if you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container in the fridge. They’ll keep for about 2-3 days. To reheat, I just pop them in a toaster oven or a regular oven at 350°F (175°C) for about 5-10 minutes until they’re warm and crispy again. They’re also really yummy with a refreshing drink, like this cucumber mint cooler mocktail!

Frequently Asked Questions About Everything Brussels Sprouts Mozzarella Hand Pies

Can I make the Brussels sprouts filling ahead of time?

Oh, absolutely! You can totally make the Brussels sprouts mixture a day in advance. Just cook it up, let it cool completely, and then store it in an airtight container in the fridge. When you’re ready to assemble your hand pies, just give it a quick stir, maybe add a touch more cheese if you like, and spoon it into your puff pastry. So convenient for a quick weeknight snack!

What can I serve with these Everything Brussels Sprouts Mozzarella Hand Pies?

These are pretty much perfect on their own, but they do love a good partner! They’re great as an appetizer with a side of marinara or even a light ranch dip. If you’re having them for a snack, just a glass of water is fine, or maybe a bubbly drink. For a light meal, I love serving them with a simple green salad dressed with a zesty vinaigrette. So good!

Are these Brussels Sprouts Mozzarella Hand Pies suitable for freezing?

Yes, you can definitely freeze these! You have two options: you can freeze them *before* baking, or *after* baking. If freezing before, assemble them completely, place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, just adding a few extra minutes to the bake time. If freezing *after* baking, let them cool completely, then wrap them well. Reheat them in the oven or toaster oven for best results. They’re a lifesaver for unexpected guests!

Can I use different kinds of cheese in these hand pies?

You bet! While mozzarella is awesome for that gooey factor, feel free to experiment! A little bit of shredded Parmesan adds a nice salty bite. Provolone is also a tasty option that melts beautifully. You could even do a blend! Just make sure the cheese you choose shreds well and melts nicely. Have fun with it!

Nutritional Information (Estimate)

Just a heads-up, this is an estimate, because everyone’s cooking style and ingredients are a little different! But generally, each of these delicious Brussels Sprouts Mozzarella Hand Pies has about 350 calories, 20g of fat (8g of that’s saturated), 12g of protein, and about 30g of carbohydrates. Remember, those numbers can change a bit depending on the specific brands you use and how much cheese you decide to pack in there!

Brussels Sprouts Mozzarella Hand Pies

Author: cocktailmixguide.com
Total Time: 50 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Savory hand pies filled with Brussels sprouts and mozzarella cheese.

Ingredients

Scale

1 pound Brussels sprouts, trimmed and thinly sliced
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 cup shredded mozzarella cheese
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the sliced Brussels sprouts and minced garlic to the skillet. Cook, stirring occasionally, until the Brussels sprouts are tender-crisp, about 8-10 minutes.
Stir in the salt, pepper, and thyme. Remove from heat and let the mixture cool slightly.
Stir in the shredded mozzarella cheese until combined.
Unfold the thawed puff pastry sheet on a lightly floured surface. Cut the pastry into 4 equal squares.
Spoon about 1/4 of the Brussels sprouts and mozzarella mixture onto one half of each pastry square, leaving a small border.
Fold the other half of the pastry over the filling to create a triangle or rectangle. Crimp the edges with a fork to seal.
Place the hand pies on the prepared baking sheet.
Brush the tops of the hand pies with the beaten egg wash. Cut a small slit in the top of each hand pie to allow steam to escape.
Bake for 20-25 minutes, or until the pastry is golden brown and puffed.
Let cool slightly before serving.

Notes

For crispier pastry, you can bake the hand pies directly on the oven rack after placing them on the baking sheet.
You can add other vegetables like mushrooms or bell peppers to the filling.
Serve warm as a snack or light meal.

Prep Time: 20 min
Cook Time: 30 min
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 hand pie
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 12g
Cholesterol: 40mg

Keywords: brussels sprouts, mozzarella, hand pies, savory pastry, appetizer, vegetarian