Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cubed
- 4 tbsp (56 g) unsalted butter
- 1/3 cup (80 ml) heavy cream (or whole milk)
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh herbs (chives, parsley, thyme)
- 1/2 cup (50 g) finely grated Parmesan (optional but delicious)
- Salt and black pepper
- 2 sheets frozen puff pastry (about 17.3 oz / 490 g package), thawed
- 1 large egg + 1 tbsp water (egg wash)
- Flour for dusting, flaky salt for topping (optional)
Do This
- 1. Thaw puff pastry in the fridge and preheat oven to 400°F (200°C). Line 2 baking sheets with parchment.
- 2. Boil potatoes in salted water until very tender, 15–18 minutes. Drain well.
- 3. Mash potatoes with butter, cream, garlic, herbs, Parmesan, salt, and pepper until smooth and thick. Cool 5–10 minutes.
- 4. Roll each puff pastry sheet to about 10 x 10 inches. Cut each into 6 rectangles (about 3 x 4 inches).
- 5. Spoon a mound of filling onto one half of each rectangle, leaving borders. Fold over to form a pocket and crimp edges.
- 6. Brush with egg wash, slash small vents on top, sprinkle flaky salt if using.
- 7. Bake 20–25 minutes until deeply golden and puffed. Cool a few minutes and serve warm.
Why You’ll Love This Recipe
- Flaky, buttery puff pastry wrapped around creamy, herby mashed potatoes makes a cozy, crowd-pleasing snack or light meal.
- Perfect for using up leftover mashed potatoes, yet special enough for holidays or entertaining.
- Easy to make ahead and bake from chilled or frozen for stress-free hosting.
- Customizable with different herbs, cheeses, or add-ins like bacon or caramelized onions.
Grocery List
- Produce: Yukon Gold potatoes, garlic, fresh chives, fresh parsley, fresh thyme (or other favorite herbs)
- Dairy: Unsalted butter, heavy cream (or whole milk), Parmesan cheese, 1 large egg (for egg wash), optional sour cream for serving
- Pantry: Frozen puff pastry sheets, kosher salt, freshly ground black pepper, all-purpose flour (for dusting), optional flaky sea salt
Full Ingredients
For the Herbed Potato Filling
- 1 1/2 lb (680 g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 1/2 tsp kosher salt (for the cooking water) plus more to taste
- 4 tbsp (56 g) unsalted butter
- 1/3 cup (80 ml) heavy cream or whole milk
- 2 cloves garlic, minced or pressed
- 1/4 cup finely chopped fresh herbs:
- 2 tbsp chopped chives
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp chopped fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 cup (50 g) finely grated Parmesan cheese (optional but highly recommended)
- 1/4 tsp freshly ground black pepper, or to taste
For the Puff Pastry Hand Pies
- 2 sheets frozen puff pastry (from a 17.3 oz / 490 g package), thawed in the refrigerator
- All-purpose flour, for dusting the work surface
- 1 large egg
- 1 tbsp water
- Flaky sea salt, for sprinkling on top (optional)
For Serving (Optional)
- Sour cream or crème fraîche
- Extra chopped fresh chives or parsley
- Freshly ground black pepper
Step-by-Step Instructions
Step 1: Thaw the Puff Pastry and Preheat the Oven
Place the frozen puff pastry sheets in the refrigerator to thaw according to package directions, ideally for a few hours or overnight. If you are short on time, you can thaw them at room temperature for about 30–40 minutes, but keep a close eye so they do not become too soft and sticky.
When you are ready to cook, preheat your oven to 400°F (200°C). Line 2 large baking sheets with parchment paper and set aside. Having the oven fully preheated before the pies go in helps the pastry puff beautifully and bake evenly.
Step 2: Cook the Potatoes Until Very Tender
Add the peeled, cubed potatoes to a large pot and cover them with cold water by about 1 inch. Stir in 1 1/2 teaspoons kosher salt. Place the pot over medium-high heat and bring to a boil. Once boiling, reduce to a gentle simmer and cook until the potatoes are very tender when pierced with a fork, about 15–18 minutes.
When the potatoes are done, drain them thoroughly in a colander. Let them sit for 1–2 minutes so excess steam can escape; this helps prevent watery filling later.
Step 3: Make the Herbed Mashed Potato Filling
Return the drained potatoes to the warm pot or a large mixing bowl. Add the 4 tablespoons butter, allowing it to melt from the residual heat. Pour in the 1/3 cup heavy cream (or milk), add the minced garlic, the chopped herbs, and the grated Parmesan if using.
Mash the potatoes until mostly smooth and creamy, with no large lumps. The filling should be thick enough to hold its shape when spooned; if it seems too stiff, add a splash more cream. Season generously with salt and 1/4 teaspoon black pepper, tasting and adjusting as needed. Let the filling cool for 5–10 minutes, just until it is warm rather than hot. A slightly cooled filling is easier to scoop and less likely to soften the pastry.
Step 4: Roll Out and Cut the Puff Pastry
Lightly flour a clean work surface and unwrap one sheet of puff pastry. Using a rolling pin, gently roll it into a rough 10 x 10 inch (25 x 25 cm) square, smoothing out creases and slightly thinning the dough. Do not press so hard that you flatten the layers.
With a sharp knife or pizza cutter, cut the sheet into 6 rectangles by cutting it into 3 strips in one direction and 2 in the other (each rectangle will be about 3 x 4 inches). Transfer the rectangles to one of the prepared baking sheets. Repeat with the second puff pastry sheet, placing those rectangles on the second baking sheet. If the pastry becomes very soft at any point, slide the baking sheets into the refrigerator for 10 minutes to firm up before filling.
Step 5: Fill and Seal the Hand Pies
Scoop about 2 heaping tablespoons of the herbed potato filling onto one side of each rectangle, leaving at least a 1/2-inch border around the edges. You should use almost all of the filling by the time you reach the last rectangle. Gently spread or mound the filling into a neat oval or log shape.
In a small bowl, whisk together the egg and 1 tablespoon water to make an egg wash. Lightly brush the exposed border of each rectangle with egg wash; this acts as glue. Fold the bare half of the pastry over the filling to form a smaller rectangle. Press the edges together firmly with your fingers, then crimp all around with the tines of a fork to seal well. Proper sealing helps keep the creamy filling from leaking as the pies bake.
Step 6: Add Egg Wash and Vent the Pies
Once all the pies are filled and sealed, arrange them with a little space in between on the parchment-lined baking sheets. Brush the tops evenly with more egg wash, avoiding thick puddles at the edges to prevent sticking.
Using a small sharp knife, cut 2–3 small slits on the top of each pie to create vents. These allow steam to escape so the pies puff nicely without bursting. If you like a bit of texture and extra flavor, sprinkle the tops lightly with flaky sea salt.
Step 7: Bake Until Deeply Golden and Serve Warm
Place the baking sheets in the preheated 400°F (200°C) oven. Bake for 20–25 minutes, rotating the pans halfway through, until the pastries are very puffed and a deep, even golden brown on top and bottom.
Remove from the oven and let the hand pies cool on the baking sheets for at least 5 minutes; the filling will be extremely hot right out of the oven. Transfer to a wire rack if you like, or serve directly from the tray. Garnish with extra chopped herbs and a grind of black pepper. Serve warm, optionally with a small bowl of sour cream or crème fraîche on the side for dipping.
Pro Tips
- Keep the pastry cold: Puff pastry puffs best when it goes into the oven cold. If it starts to feel soft or greasy while you are filling, chill the assembled pies for 10–15 minutes before baking.
- Dry, fluffy potatoes are key: Letting the potatoes steam off excess moisture after draining keeps the filling thick and prevents soggy bottoms.
- Do not overfill: It is tempting to pack in more filling, but too much can cause the pies to burst or leak. Stick to about 2 tablespoons per rectangle.
- Use sharp vents: Clean, quick slashes with a sharp knife make better vents and help control where steam escapes.
- Boost flavor with cheese and herbs: The Parmesan and fresh herb mix add big flavor. If you skip the cheese, taste and adjust seasoning so the filling is still robust.
Variations
- Cheddar and chive: Swap the Parmesan for sharp cheddar and double the chives. Add a pinch of smoked paprika for a subtle smoky note.
- Bacon and caramelized onion: Stir 1/2 cup finely chopped cooked bacon and 1/2 cup finely chopped caramelized onions into the mashed potatoes for an ultra-savory version.
- Spiced potato hand pies: Add 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and a pinch of cayenne to the filling. Finish baked pies with a sprinkle of chopped cilantro instead of parsley.
Storage & Make-Ahead
These potato puff hand pies are excellent for making ahead. To store baked pies, cool them completely, then refrigerate in an airtight container for up to 3 days. Reheat on a baking sheet at 350°F (175°C) for 10–15 minutes until warmed through and crisp again.
For longer storage, freeze the baked pies in a single layer on a tray until solid, then transfer to a freezer bag or container for up to 2 months. Reheat from frozen at 350°F (175°C) for 20–25 minutes.
You can also freeze them unbaked: assemble the hand pies, place on a tray, and freeze until firm. Transfer to a freezer bag and keep up to 2 months. Bake from frozen at 400°F (200°C) for 25–30 minutes, until golden and hot in the center.
Nutrition (per serving)
Approximate values per serving (2 hand pies): about 480 calories, 28 g fat, 44 g carbohydrates, 8 g protein, 2 g fiber, and 550 mg sodium. Values will vary based on exact brands and any optional ingredients or dips used.
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