Savory Hand Pies with Blue Cheese, Leeks, and Walnuts
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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 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 these 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.
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- 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. I like to toss the extra sprigs in a lime and thyme simmer pot, or garnish a wedge of baked brie.
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
Helpful tools. 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.
Brush the tops of the pastries. 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.
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 two days.
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!
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
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.