Leek and Potato Hand Pies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">375g ready-made puff pastry (or homemade rough puff pastry)</li> <li class="ingredients-single-item">2 medium leeks (about 300g), washed and finely sliced</li> <li class="ingredients-single-item">350g potatoes, peeled and cut into 1cm cubes</li> <li class="ingredients-single-item">30g unsalted butter</li> <li class="ingredients-single-item">2 garlic cloves, minced</li> <li class="ingredients-single-item">200ml double cream (or crème fraîche)</li> <li class="ingredients-single-item">1 tsp fresh thyme leaves (or 1/2 tsp dried)</li> <li class="ingredients-single-item">1/4 tsp grated nutmeg</li> <li class="ingredients-single-item">1 tbsp whole grain mustard</li> <li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">1 tbsp sesame seeds or poppy seeds (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">10cm round pastry cutter (or bowl as template)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by preparing your filling. Boil the diced potatoes in salted water for 5-7 minutes until just tender but not falling apart (they'll continue cooking later). Drain thoroughly and set aside to cool slightly. This par-boiling ensures your potatoes will be perfectly cooked in the final pie without becoming mushy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large frying pan, melt the butter over medium heat. Add the sliced leeks and cook gently for 8-10 minutes until they become soft and translucent but not browned. Patience here will be rewarded with sweeter, more tender leeks. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the minced garlic to the leeks and cook for another minute until fragrant. Stir in the par-boiled potatoes, double cream, thyme leaves, nutmeg, and whole grain mustard. Season generously with salt and freshly ground black pepper. Gently simmer for 3-4 minutes until slightly thickened, then remove from heat and allow to cool completely. The filling must be cold before assembling the pies to prevent the pastry from becoming soggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Preheat your oven to 200°C (180°C fan/gas mark 6) and line a baking tray with parchment paper. On a lightly floured surface, roll out your puff pastry to about 3mm thickness. Using a 10cm round cutter, cut out 12 circles (you may need to re-roll scraps). </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Place 6 of the pastry circles on your prepared baking tray. Spoon a generous tablespoon of the cooled filling into the center of each circle, leaving a 1cm border around the edge. Brush this border with beaten egg, which will act as glue for sealing the pies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place the remaining 6 pastry circles over each filled base. Using your fingers, carefully press around the edges to seal, then crimp with a fork for a decorative finish and to ensure they're fully sealed. Cut a small steam vent in the top of each pie - this is crucial to prevent the pastry from becoming soggy as it allows steam to escape during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Brush the tops of the pies with beaten egg wash for a beautiful golden finish. Sprinkle with sesame or poppy seeds if using. Chill the prepared pies in the refrigerator for 15 minutes before baking - this cold-to-hot transition helps the puff pastry achieve maximum rise and flakiness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake in the preheated oven for 25-30 minutes until the pastry is risen and deeply golden. If you notice the pies browning too quickly, cover loosely with foil for the remainder of the cooking time. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the hand pies to cool on the tray for 5-10 minutes before serving - the filling will be extremely hot straight from the oven! These delicious pies can be enjoyed warm or at room temperature, and will keep well in an airtight container in the refrigerator for up to 3 days. They also freeze beautifully for up to 3 months - simply defrost and reheat in a moderate oven until piping hot. </li> </ol>