Potato and Swiss Chard Hand Pies

Potato and Swiss Chard Hand Pies 

Oh Swiss chard. You're a green, but you're also colorful. You look like you're going to be bitter, but you're actually sweet. You seem like kale, but you're a beet. What is there not to love about this enigmatic leaf?

Growing up, I had never even heard of Swiss chard. It wasn't until I got older and started experimenting with cooking that I really came to love leafy greens. I had to work up to some of the more bitter greens, but this green isn't bitter at all. It's a good green to sneak into kids foods that won't sound their "That's gross!" alarm. It's sweet and light in flavor.

Is It Good For You?

Leafy greens are incredibly good for you and should be eaten often. Personally I feel like most people don't eat enough of them, but I digress. Swiss chard in particular is filled with Vitamins A, K, and C, Potassium, and Iron. Iron deficiency is pretty common in the US, but it's easily treated. I was iron deficient for quite a long time until I realized what was going on. Now I make sure to eat lots of leafy greens and preach their benefits to those around me who may be feeling some of those symptoms I experienced in addition to making sure they get checked out by a doctor. What we put in our bodies matters and leafy greens like Swiss chard are tasty options to meet those nutritional needs. 

In The Garden

On the Mini City Farm, we grow lots of Swiss chard. It's a great option for farmers looking to be a bit more sustainable since it grows well without much water. It prefers rich, well-drained soil, but it can tolerate poor quality soil making it pretty easy to grow for beginners.

In cool climates, plant in early spring to the middle of summer to harvest in the fall. In hot climates, it's best to plant in the fall and harvest in the spring. We harvest the outer leaves for salads and for cooking when they get taller than 6" inches. Cut each stalk toward the bottom continually to encourage new growth throughout the season. At the end of the season, we pull the entire plant and finish off what is left. 

On The Farm

As some of you may know, we grow Swiss chard not only for us, but also for our quail. It grows in their coop for them to snack on when they feel like it. They love it just as much as I do. Of course, if you are planning on growing edibles in your coop, keep in mind that those plants are only ever for the birds. NEVER eat vegetables that have been grown with your quail or chickens. That is a good way to get sick. 

Yield: 8

Potato and Swiss Chard Hand Pies

Prep time: 20 MCook time: 25 MTotal time: 45 M
Fluffy pies filled with savory potato and chard filling.


  • 4 Medium Potatoes, Diced
  • 2 Tbsp Olive Oil
  • 1/4 Onion, Diced[
  • 2 Cloves Garlic
  • 3 Stalks of Swiss Chard Cut Into Cubes 
  • 1 tsp Rosemary 
  • Salt and Pepper to Taste
  • 2 Cups of All Purpose Flour
  • Extra Flour for Dusting
  • 2 tsp Salt
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 Cup Milk
  • 1 Egg
  • Vegetable Oil for Frying
  • 1 tsp Water for Assembly 


Cook the Filling
  1. Heat olive oil in a medium skillet on medium high heat
  2. Add diced potatoes and cook for 5 minutes, stirring occasionally
  3. Add in onions, garlic, Swiss chard, and rosemary and continue cooking until the potatoes are fork tender, about 10 minutes
  4. Salt and pepper to taste
  5. Remove the filling into a bowl and wipe the skillet clean
Making the Dough
  1. In a mixing bowl, combine all dough ingredients and stir to incorporate
  2. On a floured surface, knead the dough just until it comes together and all of the flour is fully saturated
  3. Roll out the dough to a 1/8" thick square and cut into 8 even pieces
  4. Place a small mound of filling in the center of the pieces of dough 
  5. Lightly wet the edges of the dough with water and fold over to seal
  6. Use a fork to gently press the edges together
  7. Heat vegetable oil in the skillet and heat to medium high heat
  8. Place pies into the pan in batches making sure not to crowd them
  9. Cook until one side is golden brown and flip to cook the other side, this should take a total of about 3 minutes 
  10. Drain on a wire rack and cool before serving



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Created using The Recipes Generator


  1. I like those kinds of veggies.

  2. Thank you for your comment! These veggies are healthy and delicious!

  3. Hi! The recipes you share are tempting but I am not that good in baking and cooking. So I rarely try any tough one. To bake in oven or otherwise too require every ingredient in proper measurement. I observed that people who are little meticulous are good in baking. A friend of mine recent bought convection oven but I guess Rational Combi Oven be more appropriate for baking. Thanks for sharing such a wonderful post.


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