These savory hand pies are stuffed with a delicious mix of green chiles, andouille sausage, and potatoes.

Lela

Gallery

Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 hand pies
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

    Advertisement
  • 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

602 calories; protein 17.3g; carbohydrates 45.6g; fat 39.2g; cholesterol 77.5mg; sodium 897.4mg. Full Nutrition
Advertisement
Advertisement