Swiss Cholera Pie Hand Pies

Ingredients

• 1 sheet thawed puff pastry, about 8 oz
• 12 oz Yukon Gold potatoes, peeled and cut into 1/2-inch dice
• 4 oz Gruyere or other Swiss cheese, grated
• 1 small tart apple, peeled, cored, and finely diced
• 1 tbsp olive oil or unsalted butter, plus more for brushing
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 400F (200C) and line a sheet pan with parchment. Leave the puff pastry in the refrigerator until you are ready to roll it, so it stays cold and puffs properly.
2. Put the diced potato in a small saucepan, cover with cold salted water, bring to a boil, and simmer for 6 to 8 minutes, until a knife slides into a cube with no resistance. Drain in a colander and let the steam escape for 2 minutes.
3. Heat the oil or butter in a skillet over medium heat. Cook the onion with a pinch of salt for 4 to 5 minutes until soft and translucent, then add the garlic and cumin and stir for 30 seconds until fragrant. Take the pan off the heat.
4. Fold the drained potato, the onion mixture, the apple, the grated cheese, and half the herbs together in a bowl. Season with salt and pepper, then let the filling cool to room temperature; warm filling melts the butter in the pastry before it reaches the oven.
5. Roll the pastry into a 12-inch square on a lightly floured counter and cut it into four equal squares. Spoon a quarter of the filling onto one half of each square, leaving a 1/2-inch border, and fold the pastry over into a rectangle.
6. Press the edges together with a fork to seal them and cut two small steam vents in each top. Brush the tops lightly with oil or melted butter.
7. Bake for 22 to 25 minutes, until the pastry is puffed and deep golden brown and the seams look dry and flaky rather than pale and raw.
8. Rest the pies on a rack for 5 minutes so the cheese sets and the filling stops running, then serve with the remaining herbs and the lemon wedges.

Allergen note: Contains wheat and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.