Potatoes with eggs taste better than meat! This dish will impress you immediately!
These delightful hand pies feature a tender, easy-to-make dough generously filled with creamy mashed potatoes, rich cheese, and fresh herbs. Pan-fried to golden perfection, they offer a crisp exterior and a warm, flavorful interior, making for an utterly satisfying meal or hearty snack.
Prep Time
45 minutes
Cook Time
35 minutes
Total Time
1 hour 20 minutes
Servings
4-6 servings (makes 10-12 hand pies)
Keywords
Why This Recipe Delivers
- Unbeatably comforting with its warm, creamy potato and rich cheese filling.
- Offers a delightful textural contrast between the crispy, golden pan-fried exterior and the tender, flavorful interior.
- Versatile as a satisfying main course, a hearty side dish, or a delightful snack for any time of day.
- Crafted from simple, wholesome ingredients, making it a homemade treat that truly nourishes and satisfies.
Ingredients
- 300 g (2.4 cups) all-purpose flour
- 150 ml (0.6 cups) hot water (approximately 80°C / 175°F)
- 5 g (1 teaspoon) salt, divided
- 3 medium potatoes (approximately 450-500 g or 1 lb), peeled
- 2 large eggs
- 100 g (1 cup) shredded cheese (such as cheddar, mozzarella, or a blend)
- 30 g (1/4 cup) fresh parsley, finely chopped
- 30 g (1/4 cup) spring onion, thinly sliced
- 2 g (1/2 teaspoon) black pepper, freshly ground
- 60 ml (1/4 cup) vegetable oil, plus more for sautéing
- 1 large onion (approximately 150 g or 5.3 oz), thinly sliced
- 1 medium carrot (approximately 100 g or 3.5 oz), julienned or finely diced
- 1 medium bell pepper (any color, approximately 150 g or 5.3 oz), julienned or finely diced
Instructions
- Prepare the dough. In a large mixing bowl, combine the 300 g (2.4 cups) all-purpose flour with 2.5 g (1/2 teaspoon) of salt. Gradually add the 150 ml (0.6 cups) hot water, mixing with a spoon or spatula until a shaggy dough forms. Once cool enough to handle, transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover the dough with a clean cloth and let it rest for at least 30 minutes at room temperature, allowing the gluten to relax.
- Cook the potatoes. While the dough rests, place the peeled 3 medium potatoes in a large pot and cover them with cold water. Add the remaining 2.5 g (1/2 teaspoon) of salt to the water. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes thoroughly and return them to the hot pot to steam dry for a minute or two, which helps remove excess moisture for a fluffier mash.
- Prepare the filling. Mash the cooked potatoes until smooth. Add the 2 large eggs, 100 g (1 cup) shredded cheese, 30 g (1/4 cup) finely chopped fresh parsley, 30 g (1/4 cup) thinly sliced spring onion, and 2 g (1/2 teaspoon) freshly ground black pepper to the mashed potatoes. Mix everything thoroughly until well combined. Taste and adjust seasoning if necessary. Set aside to cool completely; a cool filling is easier to work with and prevents the dough from becoming soggy.
- Assemble the hand pies. Divide the rested dough into 10-12 equal portions. On a lightly floured surface, roll each portion into a thin circle, approximately 15-18 cm (6-7 inches) in diameter. Place a generous spoonful (about 2 tablespoons) of the cooled potato filling onto one half of each dough circle, leaving a small border around the edge. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then use a fork to crimp the edges, ensuring a secure closure that prevents the filling from escaping during cooking.
- Cook the hand pies. Heat 60 ml (1/4 cup) vegetable oil in a large non-stick frying pan or skillet over medium heat. Once the oil is hot, carefully place a few hand pies into the pan, ensuring not to overcrowd it. Cook for 3-5 minutes on each side, or until golden brown and cooked through. Remove the cooked hand pies and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining hand pies, adding more oil as needed.
- Sauté the vegetables. In a separate pan or after the hand pies are cooked, add a bit more vegetable oil over medium heat. Add the 1 large thinly sliced onion, 1 medium julienned carrot, and 1 medium julienned bell pepper. Sauté, stirring occasionally, for 8-12 minutes or until the vegetables are tender-crisp and lightly caramelized. Season with salt and pepper to taste. Serve the hot Cheesy Potato Hand Pies immediately, optionally topped with or alongside the sautéed vegetables.
Tools You’ll Need
- Large mixing bowl
- Rolling pin
- Cutting board
- Sharp knife
- Large pot with lid
- Potato masher
- Grater (for cheese)
- Large non-stick frying pan or skillet
- Slotted spoon or spatula
- Paper towels
Essential Success Tips
- Ensure the hot water for the dough is properly hot (around 80°C / 175°F) but not boiling, as this activates the flour correctly to create a pliable, smooth dough that's easy to work with.
- Allow the mashed potato filling to cool completely before incorporating the cheese and herbs; working with a cool filling prevents the cheese from melting prematurely and makes assembly much cleaner.
- Do not overfill the hand pies. A modest amount (around 2 tablespoons) ensures they seal properly and prevents bursting during the pan-frying process.
- Press and crimp the edges of the hand pies thoroughly with a fork to create a strong seal. This is crucial for keeping the delicious filling safely inside while cooking.
- Maintain a consistent medium heat while pan-frying. This allows the dough to cook through evenly and achieve a beautiful golden-brown crust without burning, ensuring a perfectly cooked pie.
Professional Cooking Secrets
- For an even more tender and manageable dough, add 1-2 tablespoons of vegetable oil to the hot water before mixing with the flour. This lubricates the gluten strands and makes the dough smoother.
- Elevate the filling's depth of flavor by gently sautéing a finely minced clove of garlic or a shallot until fragrant before incorporating it into the mashed potatoes with the other filling ingredients.
- After assembling, allow the shaped hand pies to rest for an additional 10-15 minutes before frying. This short rest allows the dough's gluten to relax, resulting in a more tender bite and less shrinkage during cooking.
Notes
- These Cheesy Potato Hand Pies are best enjoyed fresh and warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a dry pan over medium-low heat or in an oven at 150°C (300°F) until warmed through for best results.
- For a delightful variation, consider adding finely minced cooked bacon, sautéed mushrooms, or a pinch of smoked paprika to the potato filling for an extra layer of flavor.
- To make a baked version, brush the assembled hand pies with an egg wash (one egg beaten with a tablespoon of water) and bake at 190°C (375°F) for 20-25 minutes, or until golden brown and puffed.
Frequently Asked Questions
Can I prepare the filling in advance?
Absolutely! The potato and cheese filling can be prepared up to a day ahead and stored in an airtight container in the refrigerator. Just ensure it comes back to room temperature before you begin assembling the hand pies for easier handling.
What are the best types of cheese to use for the filling?
For optimal melt and flavor, we recommend using good melting cheeses like mozzarella, sharp cheddar, or a blend of both. For an extra savory kick, a small amount of grated Parmesan cheese can also be added to the mixture.
Can these hand pies be frozen for later?
Yes, they can! To freeze, place the uncooked, shaped hand pies on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 2 months. When ready to cook, pan-fry directly from frozen, adding a few extra minutes to the cooking time per side.
Nutrition Facts (Per Serving)
Approximately 350-450 calories per serving. Rich in carbohydrates and protein, with moderate fat content. Exact values vary based on ingredients and portion size.
Allergy Information
Contains gluten (from flour), dairy (from cheese), and eggs. Individuals with these allergies should seek appropriate substitutions or avoid the dish.
Recipe Video
Please Note:
The recipe in this article is our most up-to-date version. You may notice some differences from the video, as we continuously refine our recipes with improved techniques and ingredient adjustments whenever we discover a better way.
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