January 8, 2011

Cheese and Potato Puff Pies

I haven’t fallen off of the edge of the Earth, just in case you’ve been wondering where your favourite Gujarati food blogger has gone. I hope you’ve been wondering – have you been wondering?

I trust you all had a delicious Christmas and New Year. I’ve been spending my precious time recovering from the most brutal lurgies seen this side of London. I’m ashamed to admit I’ve hardly cooked, feeding only on unsatisfying take-aways and frozen pizzas. Interestingly, I’ve lost weight on this questionable diet full of fat, salt and cholesterol. FYI, I’m not endorsing this depressing diet in any way – just observing an unexpected fact.

I cannot begin to describe how much I’ve missed blogging and sharing my favourite recipes with you. Working full-time really takes its toll, especially now I must resign blogging to the weekends. Thankfully, I’m feeling much better now and can’t wait to get back to dreaming, cooking, photographing and writing about my favourite things to eat.

I have some big dreams for 2011 and the determination to accomplish them, so I hope you stick around and see them through with me. I promise you won’t regret it.

Something simple to start the New Year never goes amiss, and this recipe for Cheese and Potato Puff Pies are just the ticket. Soft cubes of rosemary-peppered potato are combined with sautéed onions, mature cheddar and crème fraîche, then the whole thing is enveloped in crisp, buttery puff pastry. Trust me, this is the kind of dinner you want to eat on a cold January evening with a crisp green salad.

Green chillies are my personal fiendish addition, but you don’t have to add them if you’re cooking for kids or don’t like chillies. However, I think a mild kick of chilli is exactly the type of cuddle simple potatoes, crème fraîche and pastry needs.

You can present your pies in any way you like – I’ve shown two of the simplest ways here. One version is a pot pie, with the filling piled into a ramekin or pie dish, topped with a slice of red Leicester cheese and a sheet of puff pastry.

Another way to serve these is by wrapping them into traditional crescent shapes, reminiscent of the time-honoured English pasties. Somehow, I think these are the way they should look – although the choice is entirely yours.

Cheese and Potato Puff Pies
(makes approx. 6-8 depending on size and shape)


2 medium potatoes (450g), peeled and cubed
2 large onions (450g), peeled and roughly chopped
250ml/200g crème fraîche
120g mature cheddar cheese, grated
8 slices Red Leicester Cheese slices
1 tbsp olive oil
1 hot green chilli, chopped finely
2 tsp dried rosemary
1 clove garlic, minced
1 tsp sugar
Salt to taste
500g puff pastry, thawed if frozen
Milk to glaze the tops of the pies


1. Boil the potatoes in salted water until they’re just cooked but still hold their shape. Drain and set aside.

2. Heat the oil in a heavy-based saucepan and add half of the chopped onions, sugar and 1 tsp rosemary. Sauté for about 10-15 minutes until just golden at the edges. Add the rest of the onions and garlic and cook for a further 5 minutes. Allow to cool.

3. Combine the potatoes, onions, crème fraîche, grated cheddar, 1 tsp rosemary, chilli and salt. Mix thoroughly.

4. If you’re making pot pies, pile the filling into pie dishes or ramekins. Top with a trimmed slice of Red Leicester cheese. Brush the edges of the dish with some milk. Roll out the pastry about ½ cm thick and cut out a disc slightly larger than the top of the dish and place the pastry over the top, edges overlapping the sides. Brush with milk all over, make a slit in the top and place in a 200°C oven for around 20-25 minutes or until golden and puffy.

5. To make traditional pasty shapes, divide the pastry into 6 equal portions and roll out each to about 7inches, using flour if it sticks. Place a slice of Red Leicester cheese in the middle of a pastry circle, top with around 2-2 ½ tbsps of the filling. Brush the edges of the pastry with milk and fold one end over to meet the opposite end. Stick down firmly and crimp with a fork. Repeat for each pie.

6. Place each pie on a non-stick baking tray, make a slit in the top and bake 200°C oven for around 20-25 minutes or until golden and puffy.

Serve with a crisp green salad and not much else. If this doesn’t make up for my time away, I don’t know what would.

I’ll be back. Honest.


Did you make this?

Follow me on social media to tell me how you liked this recipe + get extra recipes!


30 responses to “Cheese and Potato Puff Pies”

  1. Toby says:

    These look absolutely delicious! Cheesy..potatoe-y and pie! all three major food groups!
    Thanks for sharing


  2. Turmericnspice says:

    I agree with you that this is an awesome dish for a cold Jan day!! I love the pot pie version…thanks for posting 🙂

  3. Anonymous says:

    Yummy with baked beans, me thinks.

  4. Jay says:

    This looks soooooooo good…I can almost smell it…
    Tasty appetite

  5. AshKuku says:

    That is truly tempting… I wanna grab a bite….. U do wonders…. Wishes & Hugs)))


  6. Vaishali Sharma says:

    I surely was wondering and missed ur recipes! Good to have u back with the lovely pot pies. I haven't had my lunch yet and if u care to share, I'll be delighted 🙂

  7. Angie's Recipes says:

    This looks truly tempting and comforting!

  8. simply.food says:

    Lovely and golden brown and looking so tasty.
    Happy New to you.

  9. MaryMoh says:

    Looks very delicious.It reminds me of curry puffs that we can easily get back home. I'm sure your version with cheese is very flavourful. Thanks very much for sharing. Great that you are still finding time to enjoy blogging 🙂

  10. Chow and Chatter says:

    sorry to hear you were under the weather congrats on the job though and happy new year

    these look super tasty


  11. Torviewtoronto says:

    looks delicious a favourite snack

  12. Medifast Coupon says:

    This is a hearty but flavour intense dish! This pastry looks divine! Nice recipe and a salad is a nice side dish.

  13. Medifast Coupon says:

    This is a hearty but flavour intense dish! This pastry looks divine! Nice recipe and a salad is a nice side dish.

  14. Ushnish Ghosh says:

    Dear Sanjana
    Hey! I was not wondering about your where abouts or if you had fallen off the edge!! LOL) Because I did not open the blog pages, in fact did not have a compu with me. I was roaming around Calcutta, Sundarban and Santiniketan. The best thing is, I had varieties of time honoured British Pasties at a old traditional British time bakery in New Market, Calcutta. The taste was, the same!!!
    I like this recipe but need to find out from where to get the pastry sheets in Delhi. Else I will eat the filling straight with lot of green chili.
    Nice to hear , you are going great guns with you new job.
    Have a great year 2011

  15. Mr. P says:

    SHE'S BACK! never leave again. (Did you get my package?) xxx

  16. Peggy says:

    These look so tasty! Trust me, I'm there with you! It's crazy working full time, going to school full time, maintaining a social life… AND still blogging!

  17. Priya says:

    Slurp, sooo tempting puff pies..

  18. Pavithra says:

    Won Sanjana..i love it.. totally awesome pictures


  19. Tiffany says:

    I ALSO have big dreams for 2011! I look forward to reading about your dreams coming true (and your lovely recipes!).

  20. Kita says:

    These look like they would be bites of cheesy heaven. I have got to try one!

  21. penny aka jeroxie says:

    we call this curry puffs. 🙂 so yummy

  22. The Mistress of Spices says:

    This sounds delicious and perfect for a January night! I love the chili kick too 😉

  23. Sanjana says:

    Hi all, thanks so much for the positive feedback. I hope you try them – they're really great fresh from the oven when the weather is cold.

    Ushnish- The filling is superb on its own. If you can't get puff pastry you can use regular shortcrust pastry made from just flour, lots of butter and a little water and salt. If not, roll it up in a chapatti and enjoy! 🙂

    P- I haven't got a package 🙁 Did you send one? I've been a total jerk and haven't sent mine yet but fear not, you will get it and hopefully you can let me know what you think because I have a couple of plans. I promise I'll never leave again! 😀

  24. Mr. P says:

    OF COURSE you can enter the lamington contest again. You have a title to uphold!

  25. Ju (The Little Teochew) says:

    Hello my dear, dear Sanjana!!!! I am glad you're doing good. Your food still looks as delicious, that's for sure. 🙂 I'm going to follow you on Twitter, so please do follow me back and we can catch up, OK? 🙂

  26. Suchitra says:

    awesome snack- will love to give it a shot!

  27. The Mom Chef says:

    Oh my gosh. Welcome back. This is amazing. I love the look of both the hand held pie and in the ramekin. I can't decide which I would want more (though more crust is never bad). Thank you for sharing this beautiful recipe.

  28. Xiaolu @ 6 Bittersweets says:

    I love the different options for presenting these. Glad you feel better! And I totally understand how hard it can be to keep up blogging when working a lot. Will just be happy to see ya whenever we can :).

  29. Satya says:

    OMG…these puffs looks so yummy…i was on a long vacation and recently started blogging again … i missed your post and i am going through all your lovely recipes….btw wish you a very happy new year


    Super Yummy Recipes

  30. Ayesha says:

    This is really a good stuff, This sounds good. I like it. Photo Recovery

Leave a Reply

Your email address will not be published. Required fields are marked *