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Servings: 6

Weight Watcher Smart Points: 8

Preparation Time: 120 Minutes

Cooking Time: 45 Minutes

Ready In: 165 Minutes


  • 1/2 cup aged white cheddar cheese, grated
  • Egg wash - 1 egg + 1 tablespoon of water, beaten
  • 1 1/2 cups flour, plus more for rolling
  • Fresh Thyme
  • 1/4 cup ice-chilled water
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • Flaked Sea Salt, like Maldon Salt
  • 1/2 cup stout beer
  • 2 sweet onions, such asVidalia Onions
  • 1 tablespoon unsalted butter


  1. In a food processor, pulse to combine flour and salt
  2. Add chilled butter and pulse until a coarse meal forms
  3. Add water and pulse until the dough just starts to comes together and can be pinched with your fingers
  4. Add more water by the spoonful, if needed
  5. You can also do this by hand in a bowl with a pastry cutter
  6. Form the dough into a disk and wrap with plastic wrap
  7. Place in the refrigerator for at least 2 hours until firm
  8. Can be made up to 2 days in advance.Peel and slice onions 1/8-inch thick
  9. Heat butter and oil in a large skillet over medium heat
  10. Add onions and saute, stirring frequently, until the onions turn dark golden brown; about 20-25 minutes.Once the onions are caramelized, add stout
  11. Using a wooden spoon, scrape any browned bits off the bottom of the skillet
  12. Reduce the stout until there isn't any liquid in the skillet and the onions are thick
  13. Set aside to cool.Preheat oven to 375°F
  14. Prepare a baking sheet with parchment paper, if desired.Working on a floured surface, roll the dough out until it is 1/8-inch thick
  15. Using a 5-inch round pastry cutter, the lip of a small bowl also works, cut 5-inch circles out of the dough
  16. You will need 6 rounds, so you will have to gather the dough and roll it out once again to get enough pastry rounds
  17. Place the rounds on a baking sheet.Place a large pinch of cheddar cheese on one side of each round
  18. Place a large spoonful of caramelized onions on top of the cheese and then top with a pinch of fresh thyme leaves.Using a pastry brush or your fingertip, brush the edge of the pastry rounds with the egg wash
  19. Fold the dough over to create a half moon shape and seal by pressing together firmly with your fingertips
  20. You can also use the tip of a fork to crimp the edges to seal
  21. Brush the tops of the hand pies with egg wash and sprinkle with a pinch of flaked sea salt - don't skip the salt, it's amazing
  22. With a knife, make a small slit on the top of the pies to allow heat to escape when baking.Place in the oven and bake for 45 minutes or until golden
  23. Serve.

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