Your family will love these savory hand pies! Mashed potatoes, sausage and cheese is baked inside flaky pie crust for the ultimate handheld dinner.
Course: Main Dish
Keyword: easy hand pies, hand pies, potato recipe
Author: Julie Clark
1poundBob Evans Original Sausage
24ouncesBob Evans garlic mashed potatoes
1cupshredded sharp cheddar
2boxes refrigerated pie crusts(14.1 ounces each)
1cupbeef gravy(for dipping, optional)
Brown the sausage in a skillet over medium heat. Drain well.
In a bowl, mix together the sausage, mashed potatoes, cheese and ground mustard.
Unroll one pie crust on a lightly floured surface. Gently roll the circle into more of a rectangle shape.
Cut the pie dough rectangle into 6 equal rectangles.
Spoon about ⅓ cup of mashed potato mixture onto three of the rectangles that you cut. Spoon the mixture out to about ½ inch of the sides of the dough.
Place the remaining dough rectangles overtop the potato mixture, matching the edges.
Use the tins of a fork to press the edges together all around the rectangle.
Use the tins of a fork to poke a few holes in the top of the hand pie to vent.
Place the hand pies on a non-stick baking sheet.
Repeat with the remaining 3 pie crusts to make a total of 12 hand pies.
Make an egg wash by whisking the egg and milk together in a small bowl
Brush the top of the hand pies lightly with the egg mixture.
Bake at 400 degrees Fahrenheit for 25 minutes.
Serve warm with warmed beef gravy for dipping.
Store in an airtight container in the refrigerator.
The calories shown are based on the recipe making 12 hand pies, with 1 serving being 1 hand pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**