Savory Hand Pies with Blue Cheese, Leeks, and Walnuts

Last Updated on August 26, 2025 by becky

Savory hand pies made with caramelized leeks, walnuts, and crumbled blue cheese. The best cheese and leek hand pie recipe, and a unique twist on traditional sweet puff pastry recipes.

Why Make These Savory Hand Pies?

When most people hear “hand pies,” they probably think of sweet pastries like lemon curd hand pies; fruit-based hand pies filled with strawberry or blueberry jam; or turnover-style pastries like nectarine turnovers or the classic French chaussons aux pommes (apple turnovers).

However, hand pies are surprisingly versatile. They can be simple or fancy; breakfast or dinner; summer, autumn, or winter. And they’re just as tasty when filled with savory ingredients—think feta and spinach, or these savory hand pies with blue cheese, walnuts, and caramelized leeks.

This savory hand pie recipe begins with caramelized leeks (onions would make a good substitute if you don’t have leeks on hand). Tangy blue cheese contrasts with the sweetness of the leeks, while walnuts add a bit of 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.

Serve savory hand pies for dinner, alongside a bowl of homemade soup. These work nicely for brunch, , too.

Leek and Blue Cheese Hand Pie Ingredients

To make this savory hand pie recipe, start by gathering the following ingredients:

• Leeks – You’ll need two leeks, cleaned and chopped. You’ll use the white and pale green parts only; discard the tough, dark green ends.
• Olive Oil – You’ll need olive oil or unsalted butter for caramelizing the leeks. See notes below.
• Blue Cheese – I tested this recipe with Stilton, but feel free to use your favorite blue cheese, such as Gorgonzola, Roquefort, or Shropshire Blue. (And save the leftovers to make this blue cheese bread with raisins and walnuts!)
• Walnuts – Coarsely chopped or walnut halves and pieces work best. If you don’t like walnuts, you can substitute another nut, or omit altogether for a nut-free version.
• Puff Pastry – You’ll need 2 sheets of puff pastry. I opted for store-bought, but if you have time you can make these hand savory pies with homemade puff pastry instead. (And if you have pastry scraps left over, save them to make my no waste cheese twists!) Be sure to allow time for thawing if starting with frozen pastry.
• Egg – Egg-washing the hand pies gives the pastry its golden brown color.
• Thyme – A sprinkling of chopped fresh thyme adds color and flavor.

Caramelizing the Leeks

Leeks are very dirty, so start by giving them a good, thorough wash. Then, use a sharp chef’s knife to trim away the dark green edges—you’ll only need the white and pale green parts for this recipe.

Next, slice the leeks into very thin rings:

Melt the butter or olive oil in a large saucepan, then add the sliced leeks to the pan.

After that, it’s all about time and patience. Cook over very low heat, stirring occasionally,  until the leeks turn soft, fragrant, and deeply golden brown.

Savory Hand Pie Tips and Tricks

You will find it helpful to have a silicone rolling mat and a rolling pin on hand for preparing the puff pastry sheet, as well as a knife to slice and score the pastry.

When applying the egg wash, do your best to brush the tops of the pastry only, rather than the thin edges. Egg-washing the thin edge can act as a “glue,” preventing the pastry from puffing as it bakes.

And finally, plan ahead! While the actual baking and assembly steps in this recipe require a minimal time commitment, the leeks will take about an hour to fully caramelize.

Make-Ahead and Storage Suggestions

The leeks can take an hour or more to fully caramelize, so plan ahead.  You can caramelize the leeks up to 24 hours in advance, then refrigerate until you’re ready to assemble the hand pies.

These puff pastry hand pies are best enjoyed on the day they are made, ideally while still slightly warm. Wrap leftovers in foil and store in the refrigerator for up to 2 days.

To reheat, arrange hand pies on a parchment-lined tray and bake in a 350° F / 176° C oven for about 5-10 minutes, or until heated through. You can also wrap the leftovers in foil and freeze for up to 3 months.

Other savory puff pastry recipes you might enjoy:

Pithivier with Mushrooms, Leeks, and Potatoes
Lattice Pastry with Cheese and Caramelized Onions
Vegetarian Sausage Rolls
Jalapeño and Pineapple Pizza Rolls
Rustic Tomato Tart
Pesto Pinwheels

And if you do 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!

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