Dinner / British
Cheddar Leek & Potato Hand Pies
Flaky hot-water-crust hand pies stuffed with creamy mustard leeks, peas, and vegetarian cheddar for a portable British-inspired supper.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 35 minutes
- Cook
- 35 minutes
- Total
- 1 hour 10 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in 2 1/2 cups (300 g) all-purpose flour; check the actual product labels, including any gluten-free replacements.
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
- Contains mustard.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
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 vegetarian 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. Keep filling away from the rim and press the seam firmly before crimping; trapped filling can cause leaks.
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.
0 of 7 steps complete
A little kitchen know-how
- Let the filling cool before adding vegetarian 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.
Make it yours & keep it well
Use cooked, drained spinach in place of part of the peas, squeezing it dry before mixing.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Cool pies on a rack before refrigerating. Freeze individually before packing together so they do not stick.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
420 kcal · Protein 16 g · Carbohydrates 38 g · Fat 23 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
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.
Why are the pies leaking?
Overfilling, warm filling or an unsealed edge can open the seam. Cool the filling, leave a clean border and cut a small steam vent.
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