Yummy Recipe Monday: Green Chili, Andouille Sausage and Potato Hand Pies

Green Chile, Andouille Sausage, and Potato Hand Pies




Prep

30 m

Cook

45 m

Ready In

1 h 25 m

Recipe By:Lela

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

Ingredients

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

Directions

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.

ALL RIGHTS RESERVED © 2019 Allrecipes.com

Had this for dinner Saturday night. And it is good.

Green Chili, Andouille Sausage and Potato Hand Pies

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