Explore this recipe
Category
Cuisine
Diet
Required Equipment
- Mixing bowl
- Rolling pin
- Large skillet
- Sheet pan
- Pastry brush
Utilized Devices
Cooking Techniques
- hot water crust
- sautéing
- baking
Ingredients
- 300 gAll-purpose flour
- 5 gFine sea salt — for dough
- 115 gCold unsalted butter — cubed
- 60 mlBoiling water
- 80 mlWhole milk
- 50 gEgg — for dough
- 28 gUnsalted butter — for filling
- 240 gLeeks — thinly sliced
- 150 gWaxy potatoes — diced
- 150 gFrozen peas — thawed
- 120 gExtra-sharp cheddar — grated
- 15 mlWholegrain mustard
- 8 gFresh parsley — chopped
- 1 gBlack pepper
- 4 gKosher salt — for filling
- 50 gEgg — for wash
- 15 mlWater — for wash
Instructions
Combine flour and sea salt in a bowl. Rub in cold butter until sandy, then stir in boiling water, milk, and beaten egg until the dough comes together.
Knead the dough on a lightly floured surface for 1 minute until smooth, wrap, and chill 20 minutes while you cook the filling.
Melt butter in a large skillet over medium heat. Cook leeks and potatoes with 1/4 teaspoon salt, stirring, until tender with light browning, 8 to 10 minutes.
Fold in peas, mustard, parsley, remaining salt, and pepper. Remove from heat, cool 10 minutes, then stir in cheddar so it barely melts.
Divide dough into 6 equal pieces. Roll each into a 6-inch round, heap 1/3 cup filling on one side, fold over, and crimp to seal.
Transfer pies to a parchment-lined sheet pan, brush with egg wash, cut steam vents, and chill 10 minutes for crisp layering.
Bake at 400°F (200°C) for 28 to 32 minutes until deep golden. Rest 5 minutes before serving so filling sets.
Chef Tips
- ⭐Let the filling cool before adding cheddar so the cheese stays stringy rather than greasy.
- ⭐Freeze the shaped hand pies unbaked on the tray, then bake from frozen at 400°F adding 5 minutes.
- ⭐Brush with mustard-thinned egg wash for extra sheen and flavor.
You might also like
Root Vegetable Toad-in-the-Hole with Onion Ale Gravy
A vegetarian spin on the Sunday roast classic featuring blistered carrots, parsnips, sprouts, and thyme tucked inside a puffed Yorkshire-style batter.
Marmite-Roasted Cauliflower Steaks with Pea & Mint Smash
Thick cauliflower steaks lacquered in a Marmite-maple glaze, roasted until charry, then served over a bright pea and mint smash with hazelnut crunch.
Smoky Paprika Lentil Shepherd's Pie
Smoky tomato coated lentils, peas, and mushrooms tucked under rosemary mashed potatoes for a lighter, cozier take on the classic pie.
Nutritional Highlights
- ✓Leeks deliver prebiotic fiber to keep the filling light.
- ✓Peas add plant-based protein and natural sweetness.
- ✓Using hot-water crust keeps the pies sturdy for meal prep.
Dietary Notes
Compliant With
Allergens
- Contains gluten (flour)
- Contains dairy (butter, cheddar)
- Contains eggs
Dislikes Avoided
FAQ
Can I use store-bought puff pastry?
Yes, cut one 14-ounce sheet into rectangles, fill, fold, and bake at 400°F for 22 to 24 minutes until browned.
How do I keep the base from getting soggy?
Preheat the sheet pan in the oven and make sure the filling is cooled and fairly dry before sealing each pie.
Nutrition
| Calories | 420 |
| Protein | 16 g |
| Carbs | 38 g |
| Fat | 23 g |