Savory Potato and Pea Hand Pies

Quick Recipe Version (TL;DR)

• Yield: 12 hand pies (about 6 servings)
• Prep Time: 45 minutes (plus 1 hour chilling)
• Cook Time: 35 minutes
• Total Time: 2 hours 20 minutes

Quick Ingredients

• 2 1/2 cups (300 g) all-purpose flour
• 1 tsp fine salt + more for filling
• 1 tsp sugar
• 1 cup (225 g) cold unsalted butter, cubed
• 2/3 cup (160 ml) ice water + 1 tsp vinegar
• 1 1/2 lb (680 g) potatoes, peeled and diced
• 1 cup (150 g) frozen peas
• 2 tbsp neutral oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tsp ground cumin, 1 tsp ground coriander
• 1/2 tsp turmeric, 1 tsp mild curry powder or garam masala
• 1/2 tsp smoked paprika, black pepper
• 2 tbsp chopped cilantro or parsley
• Juice of 1/2 lemon
• 1 egg + 1 tbsp water (egg wash)

Do This

• 1. Cut cold butter into flour, salt, and sugar; stir in ice water and vinegar to form a rough dough. Chill 1 hour.
• 2. Boil diced potatoes until just tender, 8–10 minutes; drain well.
• 3. Sauté onion in oil until soft, then add garlic, ginger, and spices; stir in potatoes and peas. Season, add herbs and lemon, cool completely.
• 4. Roll chilled dough to about 1/8 inch (3 mm) thick. Cut circles 4–5 inches (10–12 cm) wide.
• 5. Spoon cooled filling onto each circle, fold into half-moons, and crimp edges with a fork.
• 6. Brush with egg wash, cut small steam vents, and chill pies 10–15 minutes.
• 7. Bake at 400°F (200°C) for 22–28 minutes, until deep golden and flaky. Cool slightly before serving.

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Why You’ll Love This Recipe

• Flaky, buttery pastry wrapped around a cozy, mildly spiced potato and pea filling.
• Perfect make-ahead snack or light meal that reheats beautifully in the oven or air fryer.
• Comforting flavors inspired by samosa-style spices but baked, not fried.
• Freezer-friendly and great for lunches, gatherings, or game-day spreads.

Grocery List

• Produce: Potatoes, onion, garlic, fresh ginger, lemon, fresh cilantro or parsley.
• Dairy: Unsalted butter, 1 egg.
• Pantry: All-purpose flour, sugar, fine salt, black pepper, neutral oil (canola/vegetable), frozen peas, ground cumin, ground coriander, ground turmeric, mild curry powder or garam masala, smoked paprika, apple cider vinegar or white vinegar.

Full Ingredients

For the Flaky Pastry

• 2 1/2 cups (300 g) all-purpose flour
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1 cup (225 g) cold unsalted butter, cut into 1/2-inch (1.25 cm) cubes
• 1 tsp apple cider vinegar or white vinegar
• 1/2 cup (120 ml) ice-cold water to start, plus up to 2 tbsp (30 ml) more as needed (total up to 2/3 cup / 160 ml)

For the Savory Potato & Pea Filling

• 1 1/2 lb (680 g) potatoes (Yukon Gold or other waxy potatoes), peeled and cut into 1/2-inch (1.25 cm) cubes
• 2 tbsp neutral oil (canola, vegetable, or sunflower)
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp freshly grated ginger (or 1/2 tsp ground ginger)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp mild curry powder or garam masala
• 1/2 tsp smoked paprika (or sweet paprika)
• 1/4–1/2 tsp crushed red pepper flakes, optional for a gentle heat
• 3/4 tsp fine salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 cup (150 g) frozen peas (no need to thaw)
• 2 tbsp chopped fresh cilantro or flat-leaf parsley
• Juice of 1/2 lemon (about 1 tbsp), plus more to taste

For Assembly & Finishing

• All-purpose flour, for dusting the work surface
• 1 large egg
• 1 tbsp water (for egg wash)
• Flaky sea salt or sesame seeds, optional for sprinkling

Step-by-Step Instructions

Step 1: Make the pastry dough

In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture looks mostly like coarse crumbs with some pea-sized bits of butter still visible. These little pieces of butter are what make the pastry flaky.

Stir the vinegar into 1/2 cup (120 ml) of ice-cold water. Drizzle about two-thirds of the water over the flour-butter mixture, tossing gently with a fork. Add more water a tablespoon at a time until the dough just starts to come together when you squeeze it in your hand. It should be slightly shaggy and not wet or sticky.

Tip the mixture onto a clean work surface and gently press it together into a rough ball, then flatten into a disk about 1 inch (2.5 cm) thick. Do not over-knead; you want to see streaks and bits of butter.

Step 2: Chill the dough thoroughly

Wrap the dough disk tightly in plastic wrap or place it in a covered container. Refrigerate for at least 1 hour, and up to 2 days. This resting time allows the flour to hydrate, the gluten to relax, and the butter to firm up again, all of which lead to a tender, flaky crust.

If you plan to chill the dough longer than a few hours, allow it to sit at room temperature for about 10–15 minutes before rolling so it is pliable but still cool.

Step 3: Cook the potato and pea filling

While the dough chills, prepare the filling. Place the diced potatoes in a medium saucepan and cover with cold water by about 1 inch (2.5 cm). Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are just tender when pierced with a fork, about 8–10 minutes. You do not want them falling apart. Drain very well and set aside.

In a large skillet, heat the oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 6–8 minutes. Add the garlic and ginger and cook for 1 minute more, until fragrant.

Sprinkle in the cumin, coriander, turmeric, curry powder or garam masala, smoked paprika, red pepper flakes (if using), salt, and black pepper. Stir constantly for 30–60 seconds to lightly toast the spices; this wakes up their flavor.

Add the drained potatoes and frozen peas to the skillet. Gently fold everything together, lightly mashing some of the potatoes with the back of the spoon while leaving plenty of small chunks for texture. Cook for 3–5 minutes, allowing some of the edges to dry out slightly and absorb the spices. Turn off the heat, stir in the chopped cilantro or parsley and lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon if needed. Spread the filling out in a shallow dish to cool completely before assembling the pies; warm filling will melt the pastry butter and make shaping difficult.

Step 4: Roll and cut the pastry

When the dough is chilled and the filling is completely cool, preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.

Lightly flour your work surface and rolling pin. Cut the chilled dough into 2 equal pieces to make it easier to handle, keeping one piece in the fridge while you work with the other. Roll the dough out to about 1/8 inch (3 mm) thickness, rotating and flouring lightly as needed to prevent sticking.

Use a round cutter, bowl, or small plate to cut circles 4–5 inches (10–12 cm) in diameter. Gather the scraps, gently press them together, and reroll once to cut more circles. You should get about 12 circles total from both pieces of dough.

Step 5: Fill and seal the hand pies

Place a dough circle in front of you. Spoon 2–3 tablespoons of the potato and pea filling onto one half of the circle, leaving a clear 1/2-inch (1.25 cm) border around the edge. Be careful not to overfill; you want to be able to seal the edges securely.

Lightly dampen the edge of the dough circle with a bit of water (or egg wash) using your fingertip. Fold the naked half of the dough over the filling to create a half-moon shape, pressing the edges together firmly to seal. Use the tines of a fork to crimp the edges all the way around. This helps prevent leaks and also looks pretty.

Transfer the formed hand pie to the parchment-lined baking sheet. Repeat with the remaining dough circles and filling, spacing the pies about 1 inch (2.5 cm) apart. Place the trays in the fridge for 10–15 minutes to firm up the pastry again while you prepare the egg wash.

Step 6: Egg wash and bake to golden perfection

In a small bowl, whisk together the egg and 1 tablespoon of water until smooth. Brush the tops of the chilled hand pies lightly with the egg wash; you do not need to coat the edges heavily. If you like, sprinkle a pinch of flaky sea salt or sesame seeds on top of each pie.

Use a sharp knife to cut 2–3 small slits in the top of each hand pie to allow steam to escape. This helps keep the pastry flaky.

Bake in the preheated 400°F (200°C) oven for 22–28 minutes, rotating the pans halfway through, until the pies are puffed and a deep golden brown. The bottoms should be crisp and lightly golden as well. If one tray browns faster than the other, swap their positions.

Step 7: Cool slightly and serve

Remove the hand pies from the oven and let them rest on the baking sheets for about 5 minutes, then transfer to a wire rack to cool another 5–10 minutes. The filling will be extremely hot right out of the oven, so a short cooling time makes them easier and safer to eat.

Serve warm or at room temperature. They are wonderful on their own, or with a simple yogurt dip, chutney, or a squeeze of extra lemon on the side.

Pro Tips

• Keep everything cold: Cold butter and chilled dough are the keys to flaky pastry. If at any point the dough feels soft or greasy, pop it back into the fridge for 10–15 minutes.
• Cool the filling completely: Warm filling will melt the butter in the dough and lead to soggy, greasy hand pies. You can even chill the filling briefly to speed things up.
• Do not overwork the dough: Mix and knead just enough to bring the dough together. Visible streaks of butter and slight roughness are good signs for flakiness.
• Taste the filling before assembling: This is your chance to adjust salt, pepper, and lemon so the flavor really pops inside the pastry.
• Use an egg wash sparingly: A thin, even layer gives a beautiful golden sheen; too much can create drips and tough spots.

Variations

• Cheesy potato hand pies: Stir 1/2–3/4 cup (50–75 g) shredded sharp cheddar or grated Parmesan into the cooled filling for an extra-rich, melty interior.
• Spinach and potato: Add 1–2 cups chopped fresh spinach (or thawed, squeezed-dry frozen spinach) to the pan along with the peas, cooking just until wilted before cooling the filling.
• Shortcut puff pastry: Swap the homemade pastry for 2 sheets of store-bought puff pastry. Cut into rectangles, fill, fold, and bake at 400°F (200°C) until puffed and golden, about 18–22 minutes.

Storage & Make-Ahead

To refrigerate baked pies: Let hand pies cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet at 350°F (175°C) for 10–15 minutes, or in an air fryer at 325°F (165°C) for 6–8 minutes, until warmed through and crisp.

To freeze baked pies: Cool completely, then place on a baking sheet and freeze until solid. Transfer to a freezer bag or container and freeze for up to 3 months. Reheat from frozen at 350°F (175°C) for 18–22 minutes, until hot in the center.

To freeze unbaked pies: Assemble the hand pies and place them on a parchment-lined tray. Freeze until solid, then transfer to a freezer bag. Bake from frozen at 400°F (200°C) for 25–30 minutes, covering loosely with foil if the tops brown too quickly.

Make-ahead components: The pastry dough and the filling can both be made up to 2 days in advance and stored separately in the fridge. Bring the dough to a rollable consistency and ensure the filling is cold before assembling.

Nutrition (per serving)

Approximate values per serving (2 hand pies), assuming 6 servings total: about 580 calories; 9 g protein; 58 g carbohydrates; 5 g fiber; 6 g sugar; 34 g fat; 20 g saturated fat; 85 mg cholesterol; 680 mg sodium. Actual nutrition will vary based on exact ingredient brands, portion sizes, and optional additions like cheese or toppings.