Green Chile, Andouille Sausage, and Potato Hand Pies recipe

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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 calories
carbohydrate: 45.6 g
cholesterol: 77.5 mg
fat: 39.2 g
fiber: 4.5 g
protein: 17.3 g
saturatedFat: 13.8 g
servingSize: -
sodium: 897.4 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Space hand pies evenly on the prepared baking sheet.

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

Recipe Yield

6 hand pies

Recipe Note

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

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