Green Chile, Andouille Sausage, and Potato Hand Pies recipe
All Recipes Meat and Poultry Recipes Pork Sausage
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
Nutrition Info
- 601.5 caloriescarbohydrate: 45.6 gcholesterol: 77.5 mgfat: 39.2 gfiber: 4.5 gprotein: 17.3 gsaturatedFat: 13.8 gservingSize: -sodium: 897.4 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Green Chile, Andouille Sausage, and Potato Hand Pies
Directions
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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.