Cheese, Onion, and Potato Hand Pies Recipe
Delicious and flaky Cheese, Onion, and Potato Hand Pies made with golden yellow potatoes, sautéed onions, sharp cheddar cheese, and a creamy mustard-filled center, all encased in buttery puff pastry. Perfect as a savory snack or appetizer, these hand pies deliver comforting flavors with a crisp, golden crust.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 hand pies
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Filling
- 1 lb potatoes, yellow flesh recommended
- 1 lb onions
- 1 tbsp butter
- ⅓ cup heavy cream
- 1 tsp Dijon mustard
- 1 tsp all-purpose flour, plus extra as needed
- ¾ tsp kosher salt, plus extra as needed
- ¼ tsp black pepper
- 200 g cheddar cheese, shredded
Pastry and Finishing
- 4 sheets frozen puff pastry, thawed
- 1 egg
- Splash of water (for egg wash)
Instructions
- Prepare Potatoes: Peel and finely dice the potatoes into roughly 1/2-inch cubes. Add the potatoes to a saucepan of water with a pinch of kosher salt and bring to a boil over high heat. Cook until tender, then drain and cool. To speed cooling, spread potatoes onto a plate and refrigerate.
- Sauté Onions: Peel and dice the onions. Heat a large non-stick skillet over medium-low heat, add butter and onions with a generous pinch of kosher salt. Sauté until onions are tender but not browned. Cool the onions, spreading out on a plate and refrigerate to cool faster if desired.
- Mix Cream Filling: In a small bowl, whisk heavy cream, Dijon mustard, flour, kosher salt, and black pepper until smooth and lump-free.
- Combine Filling Ingredients: In a mixing bowl, gently combine cooled potatoes, onions, and shredded cheddar cheese. Pour in the cream mixture and stir until evenly mixed.
- Prepare Puff Pastry: Whisk the egg with a splash of water to create an egg wash. On a lightly floured surface, unroll one sheet of puff pastry and dust lightly with flour. Gently roll to form a square slightly larger than the original sheet. Cut into six rectangles (3 rows by 2 columns).
- Assemble Hand Pies: Brush the edges of each rectangle with egg wash. Spoon approximately 1/12th of the filling onto each rectangle, leaving a small border. Roll out a second pastry sheet to match the first and cut likewise. Cover each filled rectangle with a piece of pastry, pressing edges together and crimping with a fork. Repeat with remaining sheets and filling.
- Bake Pies: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Arrange the hand pies, 6 per sheet, with space in between. Brush tops with egg wash and cut 3 slits on top of each pie for steam to escape.
- Cooking Time: Bake for 25 to 30 minutes until golden brown and filling bubbles. Rotate baking sheets halfway through if baking two at once to prevent uneven browning.
- Serve: Let pies cool briefly before serving. Enjoy warm for best flavor and texture.
Notes
- Yellow-fleshed potatoes like Yukon Gold provide a creamy texture that complements the filling.
- Do not brown the onions; they should remain tender and sweet.
- Make sure the filling is cool before assembling to prevent soggy pastry.
- Extra flour can be used to prevent puff pastry from sticking while rolling.
- Store leftovers in an airtight container and reheat in the oven to retain crispiness.
- For a sharper taste, swap cheddar for aged cheddar or add a pinch of smoked paprika to the filling.
