Savory Hand Pies – with Leek, Apple and Sheep’s Cheese

I’ve been wanting to make a pie lately, perhaps in the spirit of Thanksgiving.  But I’ve been craving the savory variety and wanting them small enough to be hand-held.  I had two large leeks I knew I wanted to use and my instinct was to mix them with some type of strongly flavored cheese, which ended up being kashkaval, a hard sheep’s milk cheese I got at the Armenian market near my house, but you could easily substitute a sharp cheddar.

When meditating on what the final ingredient should be, the common denominator between sauteed leeks, cheddar-like cheese, and flaky buttery pie crust seems to be apple, which just happen to be another seasonal favorite.  These ingredients come together into the most delightful blend of savory and sweet, with a crispy crust, soft buttery filling and just a hint of melty cheese.  You can use this same recipe to make a full-sized pie, but these miniature versions are great for individual servings, not to mention adorable.  They are the perfect party appetizers (especially for a tea party) but they are also a convenient snack to pack for work, school, or a picnic.


2 c all-purpose flour
1/2 c cold butter (1 stick)
2 tbsp olive oil
1 tsp salt
dash of black pepper
about 3/4 c ice water


2 large leeks
2 tbsp butter
salt and pepper
2 medium apples
1/4 c sherry wine (or another cooking wine)
about 1 c shredded sheep’s cheese (or cheddar)

Begin with the crust, so you can cover with plastic wrap and refrigerate it for at least 30 minutes.  It’s really easy to make the crust in the food processor, just add all ingredients except the water and pulse a few times until the butter has broken up into little pieces.  If you don’t have a food processor then use a pastry cutter or break up the cold butter with a large fork.

After processing, transfer the mixture to a large bowl and prepare your ice water.  Use a cup that is at least 8 oz and fill with water and a few ice cubes.  I ended up using 3/4th cups of ice water (12 tablespoons) but you may use a little more or less.  Add ice water into the dry mixture tablespoon by tablespoon, stirring between each one.  Just as the dough comes together and sticks, press it all together into one ball and let it sit in the fridge.

Meanwhile you can get started on your filling.  Cut up the leeks first.  I usually remove the green portions and roots, then cut them top to bottom so I can clean out each layer and get rid of any dirt or grit, which I seem to find in most all leeks.

Then slice the leeks about a 1/4th of an inch slices and heat up a pan over high heat.  Melt the 2 tbsp butter, add the sliced leeks with salt and pepper and stir until incorporated, then turn the heat down to medium.  Cook the leeks like this for 15 minutes, stirring every few minutes.

You can take this time to peel and slice the apples.  I used two different kinds and sliced them very thin, but any varieties would work.

Once the leeks have cooked, add in the sliced apples, and cooking wine, turn the heat up to high.  Cook like this for 5 more minutes, stirring every minute or so.  The wine should completely cook off so there is no liquid in the pan.

Transfer the mixture to a large plate to cool down, because you don’t want to put hot filling into a pie crust, it will melt the butter before it gets in the oven.  If you’re in a rush you can pop it in the freezer to cool even faster.

If your cheese isn’t already shredded then take a minute to do so.

Preheat the oven to 350F.

Cut off half of the crust dough and roll it out on a large floured surface.  Roll it out as thin as you can with a rolling pin.

IUse a small bowl, glass, or a mug to cut out circles, or even use a cookie cutter for a custom shape.  Pile some filling on one side, topping with a little bit of shredded cheese (don’t overfill!) and lay the another piece of crust gently over.  Seal the edges by crimping with your fingers or a fork.  Prick a tiny hole in the top with a knife so the filling can vent.  If you want them to have a shiny finish then you can brush them with an egg wash.

Bake for 40 minutes at 350F.

Let cool a few minute before enjoying, but they are best when still warm from the oven.  They store well for two days or so, just keep in an air-tight container in the fridge, and toast to re-heat.  They are great for a little snack or savory breakfast pastry.  If you serve them as an appetizer at a party you can double or triple the dough recipe and make a variety of fillings.  It would be great stuffed with sauteed mushroom, sun-dried tomato, ricotta cheese, roasted pumpkin/squash, or garlicy greens.

Yields 12 hand pies


Would go great with:


5 Responses to “Savory Hand Pies – with Leek, Apple and Sheep’s Cheese”
  1. Nina says:

    I found your recipe while searching for a breakfast pastry item to make in my Baking & Pastry class. Sheep cheese was not available but I did find some old Gruyere in the walk in. I also used Granny Smith apples which had the most flavor of all the stored apples, and it turned out great! Chef suggested I use the inverted edge of a smaller cookie cutter to seal the edges, and the pies looked adorable. I did coat half the batch with egg wash, for added color, and used a fluted cookie cutter for the outline shape. Wish I had taken a picture!

  2. MSD says:

    I was wondering if you had any recommendations for cheese substitutions. My diet currently restricts me from any consumption of cheese, and I was hoping you could offer some advice on what other product I can use (besides the fake vegan cheese).

    Thank you!

    • jacqueline says:

      You could try it without the cheese, the leeks and apples are great on their own. Or you could try a light sprinkle of nutritional yeast for a slightly cheesey flavor.


Check out what others are saying...

Leave A Comment