photography by Paulette Tavormina

On rainy autumn days, we often make up “storage” foods that we can whip out when unexpected company comes calling. These savory hand pies are perfect for snacking or entertaining. They can be frozen and baked straight from the freezer. To bake from frozen, increase the baking time by 5 to 10 minutes.



1 1/2 cups all-purpose flour (spooned into cup and leveled off), plus more for rolling

2 teaspoons sugar

1/4 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter, cut into bits

1/2 cup Greek yogurt (2% or higher)


1 tablespoon olive oil

1 tablespoon unsalted butter

2 cups chopped onions

1 russet (baking) potato (about 10 ounces), peeled and thinly sliced

2 tablespoons plain whole-milk Greek yogurt

3/4 teaspoon coarse (kosher) salt

1 large egg

1 tablespoon water

Additional Information

  • Prep Time: 30m
  • Total Time: 1hr 5m


To make the dough: In a food processor, pulse the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the yogurt and pulse just until combined (the dough should hold together when pinched between your fingers). Divide the dough into quarters, wrap each in plastic wrap, and flatten to rectangles. Refrigerate for at least 1 hour or up to a day. For longer storage, freeze up to 3 months.

To make the filling: In a large skillet, heat the oil and butter over medium-low heat. Add the onions and cook for 25 minutes, stirring frequently, until golden brown and very tender.

Meanwhile, in a small saucepan of boiling salted water, cook the potato for 10 minutes, or until tender. Drain well, transfer to a bowl, and mash with a potato masher.

Stir the onions, yogurt, and salt into the mashed potatoes.

Preheat the oven to 325°F. Line a baking sheet with parchment paper.

Working with one piece of dough at a time, on a lightly floured work surface, roll the dough to a 5 × 12-inch rectangle. Halve the dough crosswise to make two 5 × 6-inch rectangles. With a short end facing you, place 1/4 cup of the potato filling on the bottom half, leaving a 1/2 inch border. Brush the border with water, fold the top over, and pinch to seal. Repeat with the remaining dough and filling. Place on the baking sheet and make several slashes in the tops of the hand pies.

In a small bowl, beat together the egg and water. Brush the tops of the hand pies with the egg wash. Bake for 35 minutes, or until the tops are golden brown and crisp. Transfer to a wire rack to cool for 5 minutes before serving.

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Simple, delicious, and classic. Each of the 100+ recipes in The Beekman 1802 Heirloom Cookbook have their roots in our families' history, with our own signature tweaks to make them our own. We hope you love our recipes as much as we do, and make them over and over again until they're your own heirlooms.
by Josh and Brent

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Bart and Jamie

We love your recipes and website (and your show). Not happy to see a Butterball add on your site. They don’t care if their turkeys are inhumanely treated. Buying from local farmers helps animals produced for food are not tortured. Please do NOT buy a Butterball turkey!

Dr. Brent


Those add are automatically serviced into the website. Unfortunately, we don’t have control over it. We appreciate your commitment to the welfare of animals

Debbie Winder

I’m soooo enjoying your website. I have already received many food items which I am stock piling for Christmas. Can’t wait to enjoy everything I’ve purchased to share with my family! Keep up the good work and making all of your wonderful items!




I’ve tried caramelized onion and potato recipe and me and my family loved it we will make again thank you for the recipe{Beekman Boys}

Jacqueline Ann Pollack

Looooove you two …….so happy you are doing well!! Saw your advert, which prompted me to checkout your site……bought some cheese!!


Saw u both awhile ago when u were searching for a home on TV. Glad u r doing so well. Nice to c u on your commercial. Led me to your website


Looks delicious. I am betting some fresh garden herbs would go well with this too. I am thinking thyme or chives.