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Cheese Onion and Potato Hand Pie

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Golden, flaky puff pastry hand pies filled with a rich mixture of potatoes, caramelized onions, cream, Dijon mustard, and sharp cheddar cheese. Perfect as a snack, lunch, or light dinner.

Ingredients

  • 1 lb potatoes (yellow flesh recommended), peeled and diced
  • 1 lb onions, sliced
  • 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 to taste
  • ¼ tsp black pepper
  • 200 g cheddar cheese, shredded
  • 1 egg, beaten
  • 4 sheets frozen puff pastry, thawed

Instructions

  1. Peel and dice potatoes, then boil in salted water until tender (10–12 minutes). Drain and let cool slightly.
  2. Melt butter in a skillet and cook onions over medium-low heat until caramelized (about 20 minutes).
  3. Lightly mash potatoes with cream, Dijon mustard, flour, salt, and black pepper. Stir in caramelized onions and shredded cheddar.
  4. On a floured surface, roll out puff pastry sheets if needed and cut into rectangles or circles.
  5. Place spoonfuls of filling in the center of pastry pieces, fold over, and press edges with a fork to seal.
  6. Brush tops with beaten egg for a golden crust.
  7. Transfer to a lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, until puffed and golden.
  8. Cool slightly before serving warm.

Notes

  • For spice, mix in cayenne or red pepper flakes with the filling.
  • Can be made smaller for appetizers by cutting pastry into smaller squares.
  • Freeze baked or unbaked hand pies for later—bake straight from frozen with extra time.
  • Always thaw puff pastry in the fridge before using for best results.

Nutrition

Find it online: https://justsosavory.com/cheese-onion-and-potato-hand-pie/