becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
Hand pies are one of my favorite pastries to make. They can be simple or fancy, sweet or savory, breakfast or dinner.
In pastry school, we were taught to make a classic French version called a chausson. These are generally made with apples (chaussons aux pommes) or pears (chaussons aux poires). And while they sound fancy, these little pastries are really just fruit turnovers, a.k.a. miniature fruit pies. And they’re very simple to make, especially if you start with sheets of pre-made pastry.
I’ve made several kinds of hand pies in recent weeks, most recently this blueberry and ginger version. And those were a riff on one of my go-to recipes: mixed berry breakfast pastries. The variations really are endless!
This savory version begins with caramelized leeks (onions would make a good substitute if you don’t have leeks on hand). Tangy blue cheese pairs nicely with the sweetness of the leeks, and walnuts add a bit of a crunch. I sprinkled the tops of each pastry with chopped fresh thyme from the garden, but feel free to use any fresh herbs you happen to have on hand.
I served these hand pies for dinner, alongside a bowl of butternut squash soup. (This recipe is excellent!) While savory, these pastries would also work nicely for a brunch, and they’re great for snack time, too.
Other hand pie recipes you might enjoy:
Blueberry and walnut hand pies
Peach and ginger hand pies
Apple turnovers
(If you enjoy savory pastry, this pithivier with mushrooms and potatoes is also worth making!)
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Savory Bleu Cheese, Leek & Walnut Hand Pies
- Total Time: 45 minutes
- Yield: 9 pies 1x
Description
Simple savory hand pies made with caramelized leeks, walnuts, and crumbled blue cheese. Start with homemade puff pastry or use store-bought for a shortcut!
Ingredients
2 leeks, chopped (white and pale green parts only)
Olive oil or butter (for caramelizing leeks)
125 grams blue cheese, such as Stilton, crumbled
60 grams walnuts, coarsely chopped
2 12-inch / 30-centimeter sheets of puff pastry (store bought or homemade)
1 egg, lightly beaten
1 tablespoon fresh thyme, chopped
Instructions
Preheat oven to 425° F / 220° C. Line a baking sheet with parchment and set aside.
In a large frying pan, add olive oil (or butter) and chopped leeks. Caramelize over medium-low heat until soft and golden brown, about 20 minutes. Season with salt and pepper, then transfer to a bowl and set aside to cool.
Once the leeks have cooled slightly, add crumbled cheese and chopped walnuts, and stir gently to combine.
Unroll puff pastry sheets. (If using homemade pastry, roll to about 1/4-inch / 6-millimeter thickness.) With a sharp knife, cut the pastry into 18 4-inch / 10-centimeter squares.
Transfer nine of the pastry squares to prepared tray. Add a spoonful of the leek mixture to the center of each square, allowing a 1/2-inch / 1-centimeter border around the edge.
With a pastry brush, brush border with egg wash, then top each with a second square of puff pastry. Use a fork to crimp the edges of each pastry.
Brush tops with egg wash, and use a knife to cut a small slit into the the top of each pastry.
Bake in preheated oven for 12-15 minutes, or until the puff pastry is flaky and golden. Remove from oven and sprinkle each pie with a bit of fresh thyme.
Serve warm or at room temperature.
Puff pastry hand pies are best served on the day they are made. Refrigerate leftovers in an airtight container and gently rewarm in the oven if enjoying leftovers the next day.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Hand Pies and Turnovers
- Method: Stovetop + Oven
- Cuisine: Savory Pastry
Is there a substitute for blue cheese that would work well? Just not a fan of blue cheese as much as I try to be..
Hi Lori! My pithivier recipe has similar ingredients, and I’ve used Gruyère for that one, so I think that would be a nice substitute. Something like sharp cheddar would probably work, too. For any hard/semi-hard cheeses, I’d suggest grating (since they won’t crumble easily) to make sure they mix evenly with the other ingredints.