These savory hand pies are filled with a mouthwatering combination of potatoes, andouille sausage, and green chilies.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 hand pies |
Ingredients
- 2 tablespoons canola oil
- 3 ½ cups Yukon gold potatoes, cut into 1/4-inch pieces
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 andouille sausage links, chopped into small pieces
- ½ cup finely chopped onion
- 2 tablespoons canned chopped green chiles
- 2 prepared pie crusts
- 1 cup shredded mild Cheddar cheese
- 1 cup shredded Gouda cheese
- 1 egg
- 1 tablespoon milk
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Add canola oil to a 12-inch nonstick pan over medium heat. Add potatoes, salt, and pepper. Fry until potatoes are fork-tender, about 20 minutes. Transfer to a medium bowl.
- Add sausage and onion to the same pan. Cook and stir until onion is translucent, about 5 minutes. Transfer to the bowl of potatoes using a slotted spoon. Stir in green chiles. Allow mixture to cool to room temperature.
- Divide each pie crust into 3 pieces. Roll out each piece into an 8-inch circle. Add 3 tablespoons of the potato-sausage mixture to each circle. Mix Cheddar and Gouda cheeses together; sprinkle 3 tablespoons over the filling.
- Beat egg and milk together to make egg wash. Fold dough over the filling in a semi-circle shape. Brush the edge of the pastry with egg wash; press to seal. Flute the border with a fork. Brush the tops with egg wash and score tops with a fork.
- Space hand pies evenly on the prepared baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts
| Calories | 602 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 5 g |
| Protein | 17 g |
| Saturated Fat | 14 g |
| Sodium | 897 mg |
| Sugars | 2 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |