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

1. 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.
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 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.
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 the 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.

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