These delicious little cheese and potato pies make a handy midweek meal but are also perfect for lunchboxes and picnics. Serve hot or cold and freeze any extras for a quick meal another day! Recipe on thecookandhim.com | #cheeseandpotatopie #puffpastry #pasties #vegan #vegancheese #vegetarian

Posted in Recipes on 06.06.2023

Cheese and Potato Pies

prep: 30 mins / cook: 25 mins / inactive: 0 mins / total: 55 mins / quantity: 6 pies Print recipe?

These delicious little cheese and potato pies make a handy midweek meal but are also perfect for lunchboxes and picnics. Serve hot or cold and freeze any extras for a quick meal another day!

Being English, I enjoy talking about the weather.  And right now, in Shropshire it’s been rather glorious the last 2-3 weeks.  So my mind has turned to easy lunches and summery picnics.  Two things these little cheese and potato pies are perfect for!  You can also fully embrace the beige and enjoy them with chips and beans for dinner.  Or a bright, fresh salad if you’re feeling less beige.

These vegan pies were one of those recipes that had me hopping round the kitchen, willing the oven to cook faster as the smell while they baked was just heavenly.  And the combo of soft potato, sweet onion, melty cheese and crisp puff pastry is all round hard to beat.

These delicious little cheese and potato pies make a handy midweek meal but are also perfect for lunchboxes and picnics. Serve hot or cold and freeze any extras for a quick meal another day! Recipe on thecookandhim.com | #cheeseandpotatopie #puffpastry #pasties #vegan #vegancheese #vegetarian

Pies or Pasties?

Well … I call them pies as pasties are traditionally made with shortcrust pastry rather than the puff pastry I’ve used here.  And I’m not usually a purist, but my sort of similar (in that they’re pies) lentil and chestnut pies are, well, pies not pasties.

I know Greggs (a pie and sandwich shop for my non-UK readers) do a cheese and onion bake and honestly I thought it was pretty bland.  I’m a big fan of their vegan sausage rolls so I’m not anti-Greggs.  But I think this cheese and potato pie recipe is a whole other level of better.

Let’s talk puff pastry pie ingredients:

Fried potatoes – diced small and then fried in a little oil and butter imparts so much flavour to the potatoes.  It also helps them keep their shape and doesn’t add any extra water so there’s no mushy potato in your pie.

White onion – almost every other recipe I’ve written that includes onion uses the red variety.  I mostly prefer them because they’re sweeter but for these vegan pies I’ve used brown onions as they’ve got a slightly spicier, more pungent flavour.

Vegan cheese – I’ve used vegan Smoked Applewood because I think it’s one of the best (and most readily available) vegan cheeses.  It’s not an overpowering smoky flavour but it gives everything I use it in a definite flavour boost!

Puff pastry – honestly I never make my own puff pastry any more, the shop stuff is really good and reliable.

These delicious little cheese and potato pies make a handy midweek meal but are also perfect for lunchboxes and picnics. Serve hot or cold and freeze any extras for a quick meal another day! Recipe on thecookandhim.com | #cheeseandpotatopie #puffpastry #pasties #vegan #vegancheese #vegetarian

How to make these cheese and potato pies:

Start with the potato and onion – peel and dice both into smallish pieces then fry in a little butter and oil for a few minutes until just starting to soften and caramelise.

Stir in the herbs, seasoning, cheese and cream.  The cream helps bind it all together.

Mix together a little milk and turmeric – the turmeric adds that golden colour in vegan baking that egg wash is normally used for.

Unroll the puff pastry.  Lift it off the paper sheet it comes rolled in and sprinkle over a little flour – this just helps the pastry to not stick to the paper as it warms up while you’re filling and shaping the pies.  Place the pastry back on the paper.

Cut the pastry into 6 equal squares then brush the edges of each square with the turmeric milk.

Place a spoonful of the potato, onion and cheese mixture onto one half of each of the squares of pastry, but not going all the way to the milk brushed edge, then fold over the empty side so you have a triangle shape.  You could also make rectangle shapes, the choice is yours.

Use a fork to seal together the edges of the pastry then brush the tops of each pie with the remaining turmeric milk.

Bake in a preheated oven for 20 minutes until puffed and golden.

Try not to eat straight off the tray – because, you know, molten cheese!

These delicious little cheese and potato pies make a handy midweek meal but are also perfect for lunchboxes and picnics. Serve hot or cold and freeze any extras for a quick meal another day! Recipe on thecookandhim.com | #cheeseandpotatopie #puffpastry #pasties #vegan #vegancheese #vegetarian

Looking for even more vegan pie recipes?  Try these:

Hummus and roasted vegetable pie

Filo pie with leeks and spinach

Lentil and chestnut pies

Broccoli, sweet potato and pesto pies

If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!❤)

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Cheese and Potato Pies

prep: 30 mins / cook: 25 mins / inactive: 0 mins / total: 55 mins / quantity: 6 pies

Ingredients

  • 1 small potato
  • 1 small white onion
  • 1 teaspoon butter
  • 1 teaspoon oil
  • 1/2 cup (70g) grated vegan cheese
  • 2 tablespoons vegan cream
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • pinch each salt and pepper
  • 1 sheet ready rolled puff pastry
  • 1 tablespoon plant milk
  • pinch of turmeric

Instructions

  1. Peel the potato and onion and cut both into smallish dice
  2. Melt the butter and oil in a frying pan and saute the potato and onion for a few minutes over a medium heat until just starting to soften and caramelise
  3. Take off the heat and stir in the herbs, cheese, salt and pepper and cream and allow it to cool for a few minutes
  4. Mix the milk with the turmeric in a small bowl
  5. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line 1-2 baking trays with parchment or silicon mats
  6. Unroll the puff pastry sheet - I find lifting the pastry off the paper and dusting the paper with a little flour before returning the pastry really helps prevent the pastry sticking as it warms up while you're making the pies
  7. Cut the pastry into 6 equal size squares
  8. Brush the milk mixture round the edges of each of the squares then place a spoonful of the mixture on one half of the pastry
  9. Fold the pastry over the filling to create a rectangle or triangle shape (the choice is yours) and press the edges lightly together
  10. Use a fork to seal the edges of the pastry then place onto the prepared tray(s)
  11. Brush the remaining milk over the top of the pies then bake for 20-25 minutes until puffed, golden and crispy
  12. Store any leftovers in the fridge or freezer
Cheese and Potato Pies

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Hello there!  I’m Sam, devoted dog mum to Nooch and Baxter and your go-to vegan foodie on a mission to make plant-based eating a delicious adventure!  Join me as I whip up mouthwatering recipes that celebrate FLAVOUR.  From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.

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