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Andouille, Green Chile, and Potato Hand Pies

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Cajun and Creole 🇺🇸Southern Recipes 🇺🇸American High-Protein 💪Sugar-FreeComfort-Food

Andouille, Green Chile, and Potato Hand Pies deliver a buttery, flaky bite packed with smoky sausage, tender potatoes, and gentle heat from green chiles, all bound by creamy Cheddar and Gouda. The contrast of crisp pastry and melty cheese makes them especially satisfying for game days, casual dinners, or a portable lunch.

  • Prep30 mins
  • Cook45 mins
  • Serves6
  • DifficultyMedium
Andouille, Green Chile, and Potato Hand Pies
  1. 1

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

  2. 2

    Add canola oil to a 12-inch nonstick pan over medium heat. Add the potatoes, salt, and pepper. Fry until the potatoes are fork-tender, about 20 minutes. Transfer to a medium bowl.

  3. 3

    Add the sausage and onion to the same pan. Cook and stir until the onion is translucent, about 5 minutes. Use a slotted spoon to transfer to the bowl with the potatoes. Stir in the green chiles. Let the mixture cool to room temperature.

  4. 4

    Divide each pie crust into 3 pieces. Roll each piece into an 8-inch circle. Add 3 tablespoons of the potato-sausage mixture to each circle. Combine the Cheddar and Gouda cheeses; sprinkle 3 tablespoons over the filling.

  5. 5

    Beat the egg and milk together to make an egg wash. Fold the dough over the filling into a half-moon. Brush the pastry edge with egg wash; press to seal. Crimp the border with a fork. Brush the tops with egg wash and score the tops with a fork.

  6. 6

    Arrange the hand pies evenly on the prepared baking sheet.

  7. 7

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