Description
These Heavenly Cheese Onion and Potato Hand Pies combine tender potatoes, sautéed onions, and sharp cheddar cheese encased in flaky puff pastry for a comforting and satisfying dish. Perfect as a snack or light meal, these hand pies offer a creamy filling with a subtle tang from Dijon mustard and a golden, crispy crust.
Ingredients
Scale
Vegetables & Dairy
- 1 lb potatoes (yellow flesh recommended)
- 1 lb onions (finely diced)
- 1 tbsp unsalted butter
- â…“ cup heavy cream
- 200 g cheddar cheese (shredded)
- 1 egg (for egg wash)
Pantry Items & Seasonings
- 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
- 4 sheets frozen puff pastry (thawed)
Instructions
- Boil Potatoes: Peel and cube the potatoes into 1/2-inch pieces. Place them in a saucepan with salted water over high heat, bringing it to a boil. Cook until fork-tender, around 15 minutes, then drain and let cool.
- Sauté Onions: 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, 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. Pour in the cream mixture and gently fold until everything is well mixed and creamy.
- Prepare Puff Pastry: 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.
- Fill Pastry: Spoon a generous portion of the filling into the center of each pastry rectangle, being careful to leave a border for sealing.
- Seal Hand Pies: Lay a second pastry sheet on top of the filled rectangles, pressing the edges together. Use a fork to crimp securely.
- Preheat Oven & Prepare Pies: 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.
- Bake: Bake for 25-30 minutes or until the pies are golden brown and the filling is bubbling.
Notes
- Make sure to let the potato and onion mixture cool before assembling to prevent puff pastry from becoming soggy.
- Use cold puff pastry sheets and keep flouring your work surface lightly to avoid sticking.
- Extra flour can be added to the filling if it seems too loose for easier handling.
- Store leftovers in an airtight container and reheat in the oven to retain crispiness.
- This recipe can be easily doubled or halved as needed.
