- 2 tablespoons canola oil
- 3 1/2 cups Yukon gold potatoes, cut into 1/4-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 andouille sausage links, chopped into small pieces
- 1/2 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
- 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.
08/28/2019
recipepes.com
green chile, andouille sausage, and potato hand pies, recipe
PT15M
PT1H
5
455 calories
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