Hand pies or Pasties are one of my favorite things — Quite easy to make, delicious fresh, but also freeze well. One is great as a snack, two is great for lunch. I often have a number of different kinds in the freezer, but these potato leek and cheddar ones are pretty close to being my favorite. Make sure to seal them well, otherwise the filling goes everywhere but staying inside.
Ingredients
1 box frozen puff pastry, both sheets, thawed according to the package
1 large egg + 1 teaspoon milk, for the egg wash
for the filling
2-3 medium Yukon gold potatoes (roughly 1 pound)
1 large leek, white and light green parts (roughly 8 ounces)
1 small yellow onion, cut into 3/4-inch dice
2 tablespoons extra virgin olive oil
2 teaspoons chopped fresh thyme leaves (or 1 teaspoon chopped dried thyme)
1 and 1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
3 tablespoons heavy cream
1 cup freshly grated sharp white cheddar cheese
You will also need a large biscuit cutter (6-7 inches)
Directions
Thaw both sheets of frozen puff pastry according to the package instructions. Preheat the oven to 375F with a rack in the center position. Combine the egg and milk in a small bowl, whisk together, and set aside.
Cut the potatoes in half lengthwise. Using a mandolin, slice the potatoes into 1/4-inch thick half-moon slices. Slice the leek lengthwise and rinse well under cold water, separating the leaves with your fingers to remove any sand or grit. Pat dry. Slice the leek halves crosswise into 1/2-inch slices. Place the sliced potatoes, leeks, and diced onion on a half sheet pan and toss with the olive oil, dried thyme, freshly ground black pepper, and salt. Spread into a thin, even layer (the mixture will overlap slightly). Roast for 20 to 25 minutes, carefully flipping the mixture every 10 minutes or so, or until the potatoes, leeks, and onions are lightly caramelized and the potatoes are mostly cooked through. Remove from the oven and transfer the mixture to a large mixing bowl. Add the heavy cream and gently toss with a spoon to coat. Season to taste with salt and pepper.
Line a second sheet pan with parchment paper or silpat. Increase the oven temperature to 400F.
On a well-floured surface, unfold one piece of puff pastry sheet. Using a floured rolling pin, roll the sheet into a 10-inch-wide by 12-inch-long rectangle. Using your biscuit cutter, cut into four equal-sized rounds (these will serve as the bottom half of each pastry). Repeat with the remaining piece of puff pastry and set aside. Set the bottom pastry circles on the parchment-lined sheet pan. Distribute the potato-leek filling evenly into a thick, even layer onto the bottom half of each pastry circle leaving a 1/2-inch border on all sides. Distribute the grated cheddar evenly on top of each potato-leek filling. Brush the borders lightly with the egg wash.
Using the rolling pin, roll the remaining circles so they are slightly larger in size than the bottom pastry ones (or you can stretch gently with your hands). Place each piece on top of the potato and cheese filling, lining up the edges (avoid stretching the dough if possible). Crimp the borders of each pastry by pressing with a lightly floured fork to seal. Arrange the pasties on the sheet pan, spacing them evenly apart. Brush the top of each pastry with egg wash and cut a slit or two in the top pastry. Sprinkle lightly with salt and black pepper.
Bake the pasties at 400F, rotating the pan halfway through, until the pasties are deep golden brown in color, 25 to 30 minutes. Allow to cool for a few minutes and serve hot from the oven. Can be frozen and reheated from frozen.
