Loaded Potato Mini Hand Pies
Description
This loaded potato mini hand pie recipe encases potatoes, bacon, and Cheddar cheese in a buttery pie crust that will remind you of loaded baked potatoes.
Ingredients
•
3 slices thick-cut bacon, cut into 1/4-inch pieces
•
3 green onions, chopped
•
1/2 pound Yukon Gold potatoes, cut into small cubes
•
2/3 cup shredded extra-sharp Cheddar cheese
•
2 tablespoons sour cream
•
1/4 teaspoon ground black pepper
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1 (14 1/10 ounce) package refrigerated pie crusts
•
1 egg, beaten
Directions
1
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.
2
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.
3
Stir bacon and green onions into cooled potatoes; add Cheddar cheese and sour cream. Season with black pepper.
4
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
5
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.
6
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 remaining pies.
7
Brush beaten egg over pies using a pastry brush.
8
Bake in the preheated oven until golden brown, 18 to 20 minutes.