Potato Onion Hand Pies That'll Have You Coming Back for More
These flaky potato onion hand pies are rich, savory, and herb-infused with tender Yukon Gold potatoes, caramelized onion, and golden puff pastry — all made quickly thanks to the pressure-cooking technique.
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.
Notes
These hand pies are perfect for make-ahead. Store in the fridge up to 4 days or wrap and freeze individually for longer storage. Reheat in the oven to restore their golden crispiness.