Savory Hand Pies with Blue Cheese, Leeks, and Walnuts
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When most people hear “hand pies,” they think of sweet bakes like lemon curd hand pies; turnover-style fruit pastries, or little pies filled with strawberry or blueberry jam. Instead, these savory hand pies contain a mix of sweet caramelized leeks, tangy blue cheese, and crunchy chopped walnuts. After baking, I like to sprinkle the tops of my pastries with leaves of fresh thyme from the garden, but feel free to use any fresh herbs you happen to have on hand. Serve these savory cheese and leek hand pies for dinner, alongside a bowl of homemade soup. They’re great for brunch, too!
Key Ingredients
- Leeks – Use the white and pale green parts only; discard the tough, dark green ends. And make sure your leeks are very, very clean. Leeks are naturally dirty because farmers pile sand around the stalks as they grow. If you don’t take the time to carefully remove the dirt, the hand pie filling will have a gritty texture. See my 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!) The sharp, tangy taste of blue cheese works especially well in combination with the intense sweetness of the caramelized leeks. But if you don’t like blue cheese, you can try making these hand pies with Gruyère (as I’ve done with my leek and mushroom puff pastry pithivier) or even sharp cheddar cheese instead.
- Walnuts – Coarsely chopped or walnut halves and pieces work best. If you don’t like walnuts, you can substitute another nut, such as pecans or pistachios, or omit altogether for a nut-free version.
- Puff Pastry – One of the first things I learned at Le Cordon Bleu was that plenty of restaurants and bakeries (even fancy ones!) start with pre-made puff pastry, so I’ve opted for store-bought here. There really isn’t a noticeable difference in taste, and it makes baking with puff pastry so, so much faster. 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!) If starting with frozen rather than refrigerated puff pastry, allow time for it to thaw according to the manufacturer’s instructions.
- Thyme – A sprinkling of chopped fresh thyme adds color and flavor. (I like to toss the extra sprigs in a lime and thyme simmer pot, or garnish a wedge of baked brie.) If you don’t have fresh thyme leaves, substitute finely chopped fresh basil or parsley, or sprinkle your pies with grated Parmesan. Don’t use dried herbs as a garnish.
Tips, Tricks, and Variations
- Thoroughly wash the leeks. Leeks are very dirty, so start by giving them a good, thorough wash. I usually wash the whole leek thoroughly, 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.) Then I slice the leeks into very thin rings, submerge them in a large bowl of water with a splash of white or distilled vinegar, and use my hands to manually wash away any remaining bits of dirt. Make sure they’re very clean, or your filling will have a sandy, gritty, unappealing texture.
- Have helpful tools at the ready. You will find it helpful to have a silicone rolling mat and a rolling pin for preparing the puff pastry sheet, as well as a knife to score the pastry.
- Brush the tops of the pastries only. 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 acts as a “glue,” preventing the pastry from puffing as it bakes.
- Skip the egg whites. Although I’ve indicated using the entire egg for egg wash, you can brush the pies with the egg yolk only for a darker, more deeply golden brown top. (If you do this, save the whites to make macarons!) For an eye-catching variation, mix a single drop of red food coloring into the egg yolk, as I’ve done with my veggie pithivier.
- 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. I’ll often caramelize my leeks the evening before, then scoop them into an airtight container and refrigerate until I’m ready to assemble my hand pies.
Savory Blue Cheese, Leek and Walnut Hand Pies
- Total TimeAbout 2 hours
- Yield9 4-inch hand pies 1x
Savory hand pies made with caramelized leeks, walnuts, and crumbled blue cheese.
Ingredients
2 leeks, chopped (white and pale green parts only)
15 grams unsalted butter (1 tablespoon), for caramelizing the leeks
2 sheets of puff pastry, thawed according to package directions if frozen
125 grams blue cheese (4 1/2 ounces), crumbled
40 grams walnuts (1/3 cup), coarsely chopped
Salt and pepper, to taste
1 egg, lightly beaten
Fresh thyme leaves, to garnish
Instructions
Preheat oven to 425° F (220° C). Line a baking sheet with parchment and set aside.
In a large frying pan, melt the butter, then add the chopped leeks. Caramelize leeks over low heat until soft and golden brown, about 1 hour. Scoop into a bowl and set aside to cool until lukewarm to the touch, about 15-20 minutes.
Meanwhile, unroll 1 sheet of puff pastry and use a rolling pin to roll to 12 x 12 inches.
With a sharp chef’s knife, slice into 9 4-inch squares.
Repeat with the second sheet of pastry.
Arrange 9 squares on prepared tray, allowing at least 1 inch of space in between each square.
Stir crumbled blue cheese and chopped walnuts into bowl of caramelized leeks. Season with salt and pepper to taste.
Spoon leek mixture into the center of each square, allowing a 1/2-inch border around the edge.
With a pastry brush, brush border with egg wash.
Top with a second square of pastry. Crimp edges with a fork.
Brush tops with egg wash, then use a knife to cut a small slit into the the top of each pastry for ventilation.
Bake in preheated oven for 18-20 minutes, or until flaky and golden brown.
Sprinkle each pie with fresh thyme leaves. Serve warm.
Wrap leftover hand pies in foil and refrigerate for up to 2 days, or freeze for up to 3 months.
- Prep Time: 30 minutes
- Caramelizing Time: 1 hour
- Cook Time: 18-20 minutes
- Category: Hand Pies and Turnovers
- Method: Stovetop + Oven
- Cuisine: Savory Pastry
Make-Ahead and Storage Suggestions
To make ahead: 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.
To freeze: Wrap pies individually in foil and freeze for up to three months. Thaw at room temperature.
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.
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
Everything Bagel Smoked Salmon Tart
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!
These were really nice for lunch but they’d be good for brunch too!
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.