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Hearty Swiss Chard & Gruyère Winter Hand Pies with Clove-Infused Pastry

Portable Swiss hand pies with nutty Gruyère, winter greens, and a hint of warming clove, wrapped in a golden, decorative crust.

Total: 2 hours 15 minutes
Difficulty: Medium
Serves: 12
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What Makes This Special

Hearty Swiss Chard & Gruyère Winter Hand Pies combine the nutty, alpine flavors of authentic Swiss cheese with deep-green winter chard and a subtle, festive note of clove in the crust. These individually portioned pies are designed for easy sharing at the office—portable, beautiful, and irresistibly savory. Decorative pastry toppers and a touch of edible silver make them a holiday showstopper, while the recipe builds essential pastry skills for ambitious home bakers.

Ingredients

We’re using robust winter greens, aromatic spices, and classic Swiss cheese for a warming, crowd-pleasing filling. The pastry incorporates butter for flakiness and a hint of clove for seasonal depth. Edible silver leaf is a nod to wintry elegance and office celebration.

For the Clove-Infused Pastry:

  • All-purpose flour: The base for structure.
  • Cold butter: Essential for a tender, flaky crust.
  • Salt & ground cloves: For flavor—clove adds warmth and a Swiss winter vibe.
  • Ice water: Helps form the dough without melting butter.

For the Swiss Chard & Gruyère Filling:

  • Swiss chard: Hearty winter greens for flavor, nutrition, and color.
  • Onion & garlic: Sweetness and aroma.
  • Gruyère cheese: Nutty, melty, distinctly Swiss.
  • Crème fraîche or sour cream: Richness and tang.
  • Dijon mustard & thyme: For subtle complexity.
  • Nutmeg & black pepper: Traditional spice pairing with Swiss cheese.

For Assembly & Decoration:

  • Egg wash: Shine and color.
  • Milk: Loosens the egg wash, if desired.
  • Edible silver leaf: Festive, optional, and striking.

Instructions

Step 1: Make the Clove Pastry

  1. In a large bowl, whisk together 300 g flour, 1/2 tsp salt, and 1/4 tsp ground cloves.
  2. Add 180 g cold butter. Using your fingertips or a pastry cutter, rub/cut the butter into the flour until the mixture resembles coarse breadcrumbs with some larger, pea-sized pieces.
  3. Add 60 ml ice water, mixing gently with a fork until the dough just comes together. If needed, add more water by the teaspoon.
  4. Turn out onto a lightly floured surface. Gather into a disc, wrap in plastic, and chill for at least 45 minutes.

Why? Chilling ensures flaky layers and helps the clove flavor bloom subtly in the dough.

Step 2: Prepare the Filling

  1. Separate Swiss chard leaves from stems. Finely chop stems and leaves, keeping them separate.
  2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and chard stems; cook 4–5 minutes until soft.
  3. Add garlic; cook 1 minute until fragrant.
  4. Add chard leaves; season with 1/2 tsp salt and cook 2–3 minutes until wilted. Cool for 10 minutes.
  5. In a bowl, combine cooked chard mixture, 100 g grated Gruyère, 100 g crème fraîche, 2 tsp Dijon, 1 tsp fresh thyme, 1/4 tsp nutmeg, and 1/4 tsp black pepper.

Why? Cooking off moisture prevents soggy pies and concentrates the greens’ flavor.

Step 3: Shape the Pies

  1. Roll the chilled dough to 3 mm thickness. Cut 12 circles (~12 cm diameter) for bottoms and 12 slightly smaller circles (~10 cm diameter) for tops (reroll dough scraps as needed).
  2. Place bottom rounds on a parchment-lined tray. Spoon 2 tbsp filling into the center of each, leaving a 1 cm border.
  3. Lightly brush borders with water. Top with smaller pastry rounds, pressing edges to seal. Crimp with a fork or twist for a decorative edge.
  4. Use small holiday cookie cutters to cut shapes from extra dough. Attach shapes on top for festive flair.

Why? Individual pies bake evenly, are easy to serve, and look appealing on a shared office platter.

Step 4: Decorate and Bake

  1. Chill pies for 10–15 minutes to help them hold their shape.
  2. Beat 1 egg with 1 tbsp milk (if using) for egg wash. Brush each pie. Cut a small steam vent in each top.
  3. Bake at 200°C (fan 180°C) for 22–25 minutes or until golden brown and crisp.
  4. Cool 5 minutes on tray, then transfer to a rack.
  5. Once cool, delicately apply small pieces of edible silver leaf to the pastry toppers for a wintry, elegant finish.

Pro Tips

  • Keep everything cold: Chilled butter and dough are key to flaky pastry; warm dough equals tough, greasy pies.
  • Don’t overfill: Too much filling causes leaks—stick to 2 tbsp per pie for neat results.
  • Decorate with confidence: Edible silver leaf is easiest applied with tweezers and a dry pastry brush.

Troubleshooting

Leaky pies? Crimp edges tightly and chill before baking to prevent burst seams. Ensure filling is not too wet.

Pale pastry? Make sure the oven is fully preheated and use an egg wash for that rich shine.

Variations

  • Mushroom & Gruyère: Swap chard for sautéed mushrooms for a meatier, umami-rich version.
  • Ham & Leek: Add diced ham and thinly sliced leeks for Swiss quiche vibes.
  • Spiced Butternut: Substitute chard with roasted butternut squash and add a pinch of cayenne for warmth.

Storage

Cool completely, then store in an airtight container in the fridge for up to 3 days. To re-crisp, warm in a 180°C oven for 8–10 minutes. Hand pies are sturdy and travel well for the office—best enjoyed at room temperature or lightly warmed.

With their gleaming, wintry touch and comforting flavors, these Swiss hand pies are bound to be the talk of your next office treat table. Happy baking!