Green Chile Andouille Sausage And Potato Hand Pies Food

POTATO SAUSAGE HAND PIES

Steps:

• 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 tines of a fork to press the edges together all around the rectangle.
• Use the tines 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.

GREEN CHILE, ANDOUILLE SAUSAGE, AND POTATO HAND PIES

Steps:

• 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.

GREENS AND ANDOUILLE

Steps:

• Heat a pan with a few inches water over medium heat. Bring to a boil, season with salt, to taste, and add the bitter greens. Cook for a few minutes, then drain and reserve.
• Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat and add the andouille. Brown the crumbles or the chopped cooked sausage, then add the onions and cook until softened, about 5 minutes. Stir in the stock and add the bitter greens. Heat through for a few minutes, then douse with vinegar, and season with sugar, salt, pepper and nutmeg, to taste. Transfer to a serving bowl and serve.

GREEN CHILE, ANDOUILLE SAUSAGE, AND POTATO HAND PIES

Steps:

• 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.