Cheese Onion and Potato Hand Pie

These cheese onion and potato hand pies are golden, flaky, and packed with a savory filling that’s both hearty and comforting. I love how the buttery puff pastry holds a rich mixture of potatoes, caramelized onions, cream, and sharp cheddar cheese. They’re perfect as a snack, lunch, or even a light dinner.

Why You’ll Love This Recipe

I like this recipe because it takes simple, affordable ingredients and turns them into something special. The filling is creamy and flavorful with just a touch of Dijon mustard for brightness. I enjoy how portable these hand pies are they’re easy to pack for picnics or serve at gatherings. Plus, the puff pastry makes them beautifully crisp without much effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢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
▢1 egg
▢4 sheets frozen puffed pastry, thawed

Directions

1. I start by peeling and dicing the potatoes, then boiling them in salted water until tender, about 10–12 minutes. I drain them and let them cool slightly.
2. In a skillet, I melt the butter and cook the onions slowly over medium-low heat until caramelized, about 20 minutes.
3. I mash the potatoes lightly with cream, Dijon mustard, flour, salt, and black pepper, then stir in the caramelized onions and shredded cheddar.
4. On a lightly floured surface, I roll out the puff pastry sheets if needed, then cut them into rectangles or circles.
5. I place a spoonful of the potato-onion-cheese mixture in the center of each pastry piece, fold it over, and press the edges with a fork to seal.
6. I beat the egg and brush it over the tops for a golden finish.
7. I transfer the pies to a lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, until puffed and golden brown.
8. I let them cool slightly before serving warm.

Servings and Timing

This recipe makes about 8 hand pies, depending on the pastry size. It takes me around 25 minutes to prepare the filling and 25 minutes to bake, so I usually have them ready in under an hour.

Variations

For a more herbaceous version, I stir in fresh thyme or rosemary with the potatoes. If I want more spice, I mix in a pinch of cayenne or red pepper flakes.

Storage/Reheating

I store leftover hand pies in the fridge in an airtight container for up to 3 days. To reheat, I place them in the oven at 350°F (175°C) for 10–12 minutes to crisp them up again. They also freeze well I wrap them individually and reheat from frozen for about 20 minutes.

FAQs

Can I make the filling ahead of time?

Yes, I prepare the filling a day in advance and keep it refrigerated until I’m ready to assemble the pies.

Do I need to thaw the puff pastry first?

Yes, I let it thaw in the fridge so it’s pliable but still cold when I use it.

Can I use a different cheese?

Yes, I sometimes swap cheddar for Gruyère, mozzarella, or a mix of cheeses.

How do I keep the filling from leaking out?

I press the pastry edges firmly with a fork and sometimes crimp them for extra security.

Can I use store-bought pie dough instead of puff pastry?

Yes, the texture will be different, but it still works well.

What can I serve with these hand pies?

I like serving them with a fresh green salad, tomato soup, or just on their own as a snack.

Can I make them smaller for appetizers?

Yes, I cut the pastry into smaller squares for bite-sized hand pies.

How do I get the best golden crust?

I always brush the tops with beaten egg before baking.

Can I freeze unbaked hand pies?

Yes, I freeze them before baking and then bake straight from frozen, adding 5–7 minutes to the baking time.

Why is there flour in the filling?

The flour helps thicken the creamy potato mixture so it doesn’t get too runny inside the pastry.

Conclusion

These cheese onion and potato hand pies are one of my favorite savory bakes. I love how the flaky puff pastry wraps around a rich, cheesy potato filling that’s both comforting and satisfying. Whether I serve them warm from the oven or pack them for later, they always hit the spot.

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