Green Chile, Andouille Sausage, and Potato Hand Pies

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

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 602 Calories

Ingredients

• 1 tablespoon milk
• 1 egg
• 2 tablespoons canola oil
• 1 cup shredded mild Cheddar cheese
• 2 prepared pie crusts
• 1 cup shredded Gouda cheese
• 2 tablespoons canned chopped green chiles
• 3 andouille sausage links, chopped into small pieces
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 cup finely chopped onion
• 3.5 cups Yukon gold potatoes, cut into 1/4-inch pieces

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown, about 20 minutes.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Space hand pies evenly on the prepared baking sheet.