Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Heat olive oil or butter in a skillet over medium heat. Add broccoli and onion; cook until tender-crisp and lightly golden, about 5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant, then remove from heat and let cool slightly.

In a mixing bowl, combine cooled broccoli mixture, cream cheese, and shredded cheddar. Season with salt and pepper, stirring gently until smooth.

On a lightly floured surface, unfold each thawed puff pastry sheet and roll gently to smooth creases.

Divide cheese filling evenly over the center of each pastry, leaving a 1/4-inch border. Brush edges with egg wash, top with second sheet, and crimp edges.

Brush the tops with egg wash for a golden sheen.

Bake for 15–18 minutes until puffed, golden brown, and bubbly at the edges.