Green Chile, Andouille Sausage, and Potato Hand Pies

Name: Green Chile, Andouille Sausage, and Potato Hand Pies
Total time: 85
Yield: 6
Ingredients: 2 tablespoons canola oil; 3 ½ cups Yukon gold potatoes, cut into 1/4-inch pieces; ½ teaspoon salt; ¼ teaspoon ground black pepper; 3 andouille sausage links, chopped into small pieces; ½ cup finely chopped onion; 2 tablespoons canned chopped green chiles; 2 prepared pie crusts; 1 cup shredded mild Cheddar cheese; 1 cup shredded Gouda cheese; 1 egg; 1 tablespoon milk

Recipe by Lela from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

6 servings

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2 tablespoons canola oil
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3 ½ cups Yukon gold potatoes, cut into 1/4-inch pieces
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½ teaspoon salt
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¼ teaspoon ground black pepper
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3 andouille sausage links, chopped into small pieces
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½ cup finely chopped onion

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2 tablespoons canned chopped green chiles
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2 prepared pie crusts
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1 cup shredded mild Cheddar cheese
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1 cup shredded Gouda cheese
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1 egg
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1 tablespoon milk

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Add canola oil to a 12-inch nonstick pan over medium heat. Add potatoes, salt, and pepper. Fry until potatoes are fork-tender, about 20 minutes. Transfer to a medium bowl.
Add sausage and onion to the same pan. Cook and stir until onion is translucent, about 5 minutes. Transfer to the bowl of potatoes using a slotted spoon. Stir in green chiles. Allow mixture to cool to room temperature.
Divide each pie crust into 3 pieces. Roll out each piece into an 8-inch circle. Add 3 tablespoons of the potato-sausage mixture to each circle. Mix Cheddar and Gouda cheeses together; sprinkle 3 tablespoons over the filling.
Beat egg and milk together to make egg wash. Fold dough over the filling in a semi-circle shape. Brush the edge of the pastry with egg wash; press to seal. Flute the border with a fork. Brush the tops with egg wash and score tops with a fork.
Space hand pies evenly on the prepared baking sheet.
Bake in the preheated oven until golden brown, about 20 minutes.