That first hiss from the cooker tells you something good is happening. You catch that little steam escape and you just know the good stuff’s building inside. It’s like a countdown to dang deliciousness — but without the wait.
The best part about these Potato Onion Hand Pies is how fast they come together even with a filling that tastes like it’s been slow-cooked all day. You watch that pressure build, and it does the heavy lifting for you, turning simple taters and onions into something super tasty and soft.
You remember how home cooking feels with every single bite, but without standing over the stove forever. The smell’s already filling your kitchen and you can’t help but sneak a peek, almost impatient for it to finish its job.
What Makes Pressure Cooking Win Every Round
- It speeds up cooking big flavors fast, so you spend less time waiting.
- You get perfect potato softness without watering down the taste.
- The sealing ring keeps all that steam trapped, locking in moisture and broth depth.
- Steam cues make it easy to know when to do a natural release without rushing.
- Less mess and fuss means you actually wanna cook more often.
The Complete Shopping Rundown
Okay, you gotta grab these goodies before you get started on your pies. First off, a medium yellow onion is key — its sweetness really shines here. Don’t forget the fresh rosemary and thyme because they bring that herby punch.
Then you want Yukon Gold potatoes, peeled and cut just right so they steam perfectly. Vegan butter is a must for sautéing your onions and adding that silky richness. Sea salt, black pepper, and a bay leaf help build layers of flavor.
Grab unsweetened soy milk for a little splash of creaminess, plus green onions for a fresh pop at the end. Of course, you’ll need puff pastry — I’m loving Tenderflake for this because it bakes up so crisp and flaky. Maple syrup? Yup, a little drizzle gives the crust a nice shine and gentle sweetness. Finish off with some sesame seeds to sprinkle on top before baking. Ready for your shopping run?
How It All Comes Together Step by Step
Step one, you preheat your oven to 375B0F (190B0C). This way itE28099s ready when your pies hit the tray. Next, melt that vegan butter in a skillet over medium heat.
Throw in your finely diced onion and cook for about 5 to 7 minutes till itE28099s translucent and kinda golden. Stir in your fresh rosemary, thyme, ¼ teaspoon of sea salt, and cracked black pepper. Cook for just a minute more till all those herbs smell real good.
Now, toss your cubed Yukon Gold potatoes into a pot and cover with water. Drop in the rosemary sprig, bay leaf, garlic clove, plus the rest of your salt. Bring it to a boil then simmer it gently for about 10 to 12 minutes until the potatoes are tender to the fork.
Once your potatoes are ready, drain the water, ditch the bay leaf, rosemary sprig, and garlic. Roughly mash the potatoes and mix them with your cooked onion-herb blend. Taste it and tweak the salt or pepper if you gotta.
Roll out your thawed puff pastry dough and cut it into circles or squares E28094 whatever shape you like for serving. Spoon that potato-onion filling onto half of each piece, leaving a margin so you can seal them easy.
Fold the dough over the filling and crimp the edges with a fork to seal nice and tight. Then place your hand pies on a baking sheet lined with parchment paper. DonE28099t forget to cut a few small slits on top of each to let the steam sneak out while baking.
Bake those beauties for about 20 to 25 minutes till golden brown. When theyE28099re done, let E28099em cool just a bit before you dive in, so the filling sets up.
Time Savers That Actually Work
Peeling potatoes can be a drag, right? Use a veggie peeler that works fast or pick Yukon Golds with thinner skins you donE28099t gotta peel super deep. Saves you a good chunk of prep time.
Skip the fuss of making dough from scratch by picking up ready-to-roll vegan puff pastry. ItE28099s dang flaky and flaky and perfect for these hand pies.
Instead of chopping herbs fresh every time, pre-chop and store them in the fridge. That way you grab E28099em quick when you start cooking and donE28099t get slowed down.
What It Tastes Like Fresh From the Pot
You bite in and the crust crunches with that golden brown crispness, almost flaky like it knows itE28099s gotta make that filling shine. ThereE28099s this soft warmth waiting underneath with taters that melt on your tongue.
The onion and herbs make each mouthful savory with a little sweetness poking through. ItE28099s kinda like your grandmaE28099s cooking but with a lightness thatE28099s gentler on you.
Each pie holds this broth depth you didnE28099t expect E28094 the liquid from steaming the potatoes mingles with herb aromas for a rich bite.
You notice little green onion pops on top giving a fresh crunch and that slight maple syrup shine making it all the more irresistible.
How to Store This for Later
If youE28099re not eating all your hand pies right away, just let E28099em cool completely first. You can store them in an airtight container on the counter for up to a day.
To keep E28099em longer, pop the pies in the fridge for about 3 to 4 days max. Just warm E28099em back up in the oven or toaster oven so the crust gets crispy again.
For long haul storage, these freeze great. Wrap E28099em individually in foil or plastic wrap then keep in a freezer-safe bag. When you want E28099em later, thaw in the fridge and reheat in the oven.
Reheating is best in an oven rather than a microwave so the pastry doesnE28099t get soggy. Just watch the steam cues when reheating to avoid overcooking the filling.
The FAQ Section You Actually Need
- Can I make these hand pies gluten-free?
You can try a gluten-free puff pastry, but it might not puff up as beautifully. Still tasty, just a different texture. - How important is the natural release in this recipe?
Natural release helps keep the potatoes soft without turning mushy or watery. ItE28099s kinda key for the right broth depth inside the filling. - Can I swap soy milk for another plant milk?
Sure, almond milk or oat milk could work fine too. Just use unsweetened versions so it doesnE28099t change the flavor much. - Do I need to use fresh herbs?
Fresh ones boost flavor the most, but dried herbs can work in a pinch. Use half the amount if dried and add a bit more salt since dried herbs sometimes need it. - WhatE28099s the best way to get a crisp crust?
Keeping your oven hot at 375B0F and not overcrowding the baking sheet helps. Also, brushing the pastry with maple syrup gives it a nice golden shine and crunch. - Can I prepare the filling ahead of time?
Definitely! The filling tastes great made a day before. Just keep it covered in the fridge and spoon it fresh onto your dough before baking.
Potato Onion Hand Pies That'll Have You Coming Back for More
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon unsalted vegan butter
- 1 medium yellow onion finely diced
- 1 teaspoon fresh rosemary finely chopped
- ¾ teaspoon sea salt divided, plus more to taste
- ½ teaspoon fresh thyme finely chopped
- ¼ teaspoon freshly cracked black pepper
- 250 g Yukon Gold potatoes peeled and cubed
- ½ rosemary sprig
- 1 bay leaf
- 1 garlic clove peeled
- 2 tablespoon sliced green onion
- 2 tablespoon unsweetened soy milk divided
- 400 g puff pastry thawed (Tenderflake preferred)
- 1 tablespoon maple syrup
- sesame seeds for garnish
Instructions
Instructions
- Heat a skillet over medium-low heat. Melt vegan butter and add diced onion.
- Cook, stirring regularly, until the onion is golden and starting to caramelize, about 15 minutes.
- Season with rosemary, ¼ teaspoon of sea salt, thyme, and black pepper. Stir and cook for 1 minute until fragrant. Remove from the heat.
- To a saucepan, add cubed potatoes, rosemary sprig, bay leaf, garlic clove, and remaining ½ teaspoon sea salt. Cover with water, put lid on, bring to boil.
- Lower heat to medium and simmer with lid partially covering for 10 minutes or until fork-tender.
- Drain, remove bay leaf and rosemary, return to pan. Mash until smooth per your preference.
- Add caramelized onion mixture, sliced green onion, and 1 tablespoon soy milk. Stir and adjust seasoning. Let filling cool.
- Preheat oven to 400ºF. Line baking sheet with parchment. Dust surface with flour.
- Roll puff pastry to ~1-2mm thick rectangle. Cut 24 circles of 8cm diameter.
- Transfer 12 circles to baking sheet. Divide filling onto centers with 1cm edge. Wet edges with water. Cover with second circle. Press and crimp to seal.
- Poke a small steam vent in each top. Mix remaining soy milk with maple syrup. Brush over tops. Sprinkle with sesame seeds.
- Bake at 400ºF for 15 minutes, then broil at 500ºF for 1–2 minutes for golden tops. Serve warm.
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