Recipe from the Beekman Brothers

According to the Beekman Brothers you can freeze these and bake later, by adding 5 to 10 minutes to the time.


1 1/2 cup All Purpose Flour, plus more for rolling

2 tsp Sugar

1/4 tsp Salt

8 TB (1 stick) cold Unsalted Butter, cut into bits

1/2 cup Whole Milk Greek Yogurt 

For the Filling:

1 Tb Olive Oil

1 Tb Unsalted Butter

2 cups chopped Onions

10 oz of Potatoes, peeled and thinly sliced

2 Tb Whole Milk Greek Yogurt

3/4 tsp Coarse Salt

1 large Egg

1 TB Water


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.  Divid the dough into quarters, wrap each in plastic wrap, and flatten to rectangles.  Refrigerate for at least 1 hour, or up to 1 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 5x12” rectangle.  Halve the dough crosswise to make two 5x6” rectangles.  With a short end facing you, place 1/4 cup of the potatoes filling on the bottom half, leaving a 1/2” 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.  Ina 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.  Make yourself a fresh tomato/basil salad and you will have a nice little meal.