• 6 sheets puff pastry
  • ½ cup (140g) honey mustard
  • 300 grams broccoli, chopped finely
  • 1½ cups (180g) grated cheddar
  • 1½ cups (150g) grated mozzarella
  • 1 free-range egg, beaten lightly
  • 3 teaspoons toasted sesame seeds


Preheat oven to 200°C/400°F. Line two oven trays with baking paper.

Using a plate as a guide, cut six 22cm (8¾-inch) rounds from the pastry. Spread pastry with mustard, leaving a
1cm (½-inch) border around the edge.

Combine broccoli, cheddar and mozzarella in a large bowl; season. Place one-sixth of the broccoli mixture in centre of a pastry round; fold over to enclose filling, crimping the edge to seal. Repeat with remaining broccoli mixture and pastry rounds.

Place pies on trays. Brush with egg and sprinkle with seeds; cut four slashes on each pie.

Bake pies for 25 minutes or until golden and puffed.

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