Heavenly Cheese Onion and Potato Hand Pies Recipe
Introduction
These Heavenly Cheese Onion and Potato Hand Pies combine creamy, savory filling with flaky puff pastry for a comforting snack or appetizer. Easy to make and packed with flavor, they are perfect for any occasion when you want something warm and satisfying.
Ingredients
- 1 lb potatoes (yellow flesh recommended)
- 1 lb onions (finely diced)
- 1 tbsp butter (unsalted)
- 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)
- 1 egg (for egg wash)
- 4 sheets frozen puff pastry (thawed)
Instructions
- Step 1: Peel and cube the potatoes into 1/2-inch pieces. Place them in a saucepan with salted water over high heat and bring to a boil. Cook until fork-tender, about 15 minutes, then drain and let cool.
- Step 2: While the potatoes cool, finely dice the onions. In a large skillet, melt butter over medium-low heat. Sauté the onions until soft but not browned, around 10 minutes. Set aside to cool.
- Step 3: In a small bowl, whisk together heavy cream, Dijon mustard, flour, kosher salt, and black pepper until smooth.
- Step 4: In a mixing bowl, stir the cooled potatoes, sautéed onions, and shredded cheddar cheese. Pour in the cream mixture and gently fold until everything is well combined and creamy.
- Step 5: Unroll one sheet of thawed puff pastry on a floured surface, rolling slightly if needed. Cut it into six rectangles and brush the edges with egg wash.
- Step 6: Spoon a generous portion of the filling into the center of each pastry rectangle, leaving a border for sealing.
- Step 7: Lay a second pastry sheet on top of the filled rectangles, pressing the edges together. Use a fork to crimp them securely.
- Step 8: Preheat your oven to 425°F (220°C). Arrange the pies on parchment-lined baking sheets, brush the tops with egg wash, and cut 3 slits in each to allow steam to escape.
- Step 9: Bake for 25-30 minutes or until the pies are golden brown and the filling is bubbling.
Tips & Variations
- Use sharp cheddar for a more pronounced cheese flavor or mix in some Gruyère for extra richness.
- If you prefer a crispier crust, chill the assembled pies in the fridge for 15 minutes before baking.
- For added herbs, sprinkle chopped thyme or rosemary into the filling mixture.
- Gluten-free puff pastry can be substituted to make this recipe gluten-free.
Storage
Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to maintain crispiness. These pies also freeze well; wrap individually and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the filling ahead of time?
Yes, you can make the filling a day in advance and keep it refrigerated. Assemble the pies just before baking to keep the pastry from becoming soggy.
What can I use if I don’t have puff pastry?
If puff pastry is unavailable, you can use pie crust or crescent roll dough, though the texture and flakiness will differ slightly.
PrintHeavenly Cheese Onion and Potato Hand Pies Recipe
Heavenly Cheese Onion and Potato Hand Pies are a savory treat featuring tender potatoes and caramelized onions blended with rich cheddar and creamy Dijon mustard sauce, all encased in flaky puff pastry. Perfect for a comforting snack or a hearty appetizer, these hand pies boast a golden crust and a luscious cheesy filling.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 hand pies 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Filling
- 1 lb potatoes (yellow flesh recommended)
- 1 lb onions (finely diced)
- 1 tbsp unsalted 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 shredded cheddar cheese
Pastry and Finishing
- 4 sheets frozen puff pastry (thawed)
- 1 egg (for egg wash)
Instructions
- Cook Potatoes: Peel and cube the potatoes into 1/2-inch pieces. Place them in a saucepan of salted water and bring to a boil over high heat. Cook until fork-tender, about 15 minutes, then drain and let cool.
- Sauté Onions: While potatoes cool, finely dice the onions. Melt butter in a large skillet over medium-low heat. Sauté onions until soft but not browned, about 10 minutes. Set aside to cool.
- Prepare Cream Mixture: In a small bowl, whisk together heavy cream, Dijon mustard, flour, kosher salt, and black pepper until smooth.
- Combine Filling: In a mixing bowl, stir the cooled potatoes, sautéed onions, and shredded cheddar cheese. Add the cream mixture and gently fold everything together until well mixed and creamy.
- Prepare Pastry: Unroll one sheet of thawed puff pastry on a floured surface and roll slightly if needed. Cut into six rectangles. Brush edges with egg wash.
- Fill Pastry: Spoon a generous amount of filling into the center of each pastry rectangle, leaving borders for sealing.
- Seal Pies: Place a second pastry sheet over the filled rectangles. Press edges together and crimp securely with a fork.
- Preheat Oven and Prepare Pies: Preheat oven to 425°F (220°C). Arrange pies on parchment-lined baking sheets. Brush tops with egg wash and cut 3 slits in each pie for steam to escape.
- Bake: Bake for 25-30 minutes until pies are golden brown and filling is bubbling. Remove and let cool slightly before serving.
Notes
- Ensure onions are sautéed until soft but not browned for best flavor.
- Use yellow-fleshed potatoes for creamier texture.
- Chill puff pastry sheets well before working with them for easier handling.
- Brush edges with egg wash to help seal the pies better.
- Cut slits on top to prevent soggy pastry by allowing steam to escape.
- Serve warm for best taste and texture.
Keywords: cheese hand pies, potato and onion pies, savory puff pastry, cheddar hand pies, comfort food snack
