Puff Pastry Pie with Dilled Hash Browns


Here's an delectable, meatless main dish—puff pastry sheets and frozen hash browns make it easy...Swiss cheese, onions and dill make it really delicious.

  • Thaw: 40 minutes
  • Prep: 35 minutes
  • Bake: 40 minutes
  • Cool: 20 minutes
  • Serves: 8
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4 9



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 3 tbsp. olive oil

  • 1 1/2 cups chopped onions

  • 4 cups frozen hash brown potatoes

  • 3 eggs

  • 2 cups shredded Swiss cheese (about 8 ounces)

  • 1 cup sour cream

  • 1/4 cup chopped fresh fresh dill weed

  • 1/2 tsp. ground black pepper


  1. Heat the oven to 375°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Place into a 9-inch pie plate.  Trim off the excess pastry.

  3. Heat 1 tablespoon oil in a 10-inch skillet over medium heat.  Add the onions and cook until tender.  Remove the onions from the skillet.  Heat the remaining oil in the skillet.  Add the potatoes and cook for 10 minutes or until lightly browned.

  4. Beat the eggs, cheese, sour cream, dill weed and black pepper in a large bowl with a fork or whisk. Stir in the onions and potatoes. Spoon the mixture into the pastry crust.

  5. Bake for 40 minutes or until set.  Let the pie cool in the pan on a wire rack for 20 minutes.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.


  • VIEW:
  • Before chopping, squeeze to remove excess water and seeds. You can use the pulp later for broth or soup.

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Submitted by:
Jane D.
Date: 3/3/2010

4 star rating

"You can substitute hash brown potatoes with left over mashed potatoes..serve with a thin slice of ham..."

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