Loaded Potato Mini Hand Pies
Ingredients
- thick-cut bacon (3 strips)
- green onions (3 )
- Yukon Gold potatoes (8 ounces)
- shredded extra-sharp Cheddar cheese (2 cup)
- sour cream (2 tablespoons)
- ground black pepper (0.25 teaspoon)
- refrigerated pie crusts (1 (14.1 ounce) package)
- egg (1 )
Instructions
- Cook bacon in a nonstick skillet over medium-high heat, stirring occasionally, until it 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 of potato filling in the 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 221
- fat: 14 g
- sats: 5 g
- carbs: 18 g
- fibre: 2 g
- protein: 5 g
- salt: 0 g