Loaded Potato Mini Hand Pies
Course: Main dishesCuisine: EuropeanPrep Time
25 mins
Cook Time
30
minutesAdditional Time
5
minutesTotal Time
1 hr
Servings
12
Ingredients
3 strips — thick-cut bacon, cut into 1/4-inch pieces
3 — green onions, chopped
8 ounces — Yukon Gold potatoes, cut into small cubes
⅔ cup — shredded extra-sharp Cheddar cheese
2 tablespoons — sour cream
¼ teaspoon — ground black pepper
1 (14.1 ounce) package — refrigerated pie crusts
1 — egg, beaten
Directions
- Cook bacon in a nonstick skillet over medium-high heat, stirring occasionally, until begins to render fat, about 3 minutes. Add green onions; cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
- Add potatoes to the same skillet; stir until coated in drippings. Cook over medium-high heat for 4 minutes, stirring occasionally. Remove from heat. Cover with a lid; cool.
- Stir bacon and green onions into cooled potatoes; add Cheddar cheese and sour cream. Season with black pepper.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unroll pie crusts onto a flat work surface; cut out 24 circles using a 3-inch biscuit cutter or glass. Place 1 spoonful potato filling in center of 12 circles, keeping filling away from edges of dough. Cover with remaining dough circles, pressing tops down lightly.
- Pick up 1 hand pie; pinch edges together to seal. Return to work surface; crimp edges together using a fork. Place on the prepared baking sheet. Repeat with the remaining pies.
- Brush beaten egg over pies using a pastry brush.
- Bake in the preheated oven until golden brown, 18 to 20 minutes.
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