Description
Delight in these savory Cajun Potato and Cheddar Sausage Hand Pies, featuring a flavorful filling of mashed potatoes seasoned with Cajun spices, cooked sausage, and sharp cheddar cheese, all encased in a flaky pie crust and baked to golden perfection. Perfect as an appetizer, snack, or even a main course for Southern-inspired gatherings.
Ingredients
Scale
Potato Filling
- 1 pound russet potatoes, peeled and diced
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Cajun seasoning (or to taste)
Sausage and Cheese Filling
- 1 cup cooked Cajun-style sausage, crumbled or diced
- 1 cup shredded sharp cheddar cheese
Dough & Finishing
- 1 package refrigerated pie crusts (2 rounds)
- 1 egg, beaten (for egg wash)
- Optional: chopped green onions or parsley for garnish
Instructions
- Preheat oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cook and mash potatoes: Boil the diced potatoes in salted water for 10–12 minutes or until tender when pierced with a fork. Drain thoroughly then mash with butter, salt, black pepper, and Cajun seasoning. Allow the mashed potatoes to cool slightly to prevent the filling from making the dough soggy.
- Prepare filling: Stir in the chopped cooked Cajun-style sausage and shredded sharp cheddar cheese into the mashed potatoes until evenly combined, creating a rich and flavorful filling.
- Form hand pies: Unroll the refrigerated pie crusts and cut out circles approximately 4 to 5 inches in diameter using a biscuit cutter or the rim of a glass. Re-roll any scraps to maximize dough usage.
- Assemble hand pies: Place about a heaping tablespoon of the filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges firmly with a fork to seal well and prevent filling leakage.
- Apply egg wash and bake: Arrange the hand pies on the prepared baking sheet, brush the tops with the beaten egg to achieve a shiny, golden brown finish during baking.
- Bake: Bake in the preheated oven for 18–22 minutes or until the crust is golden brown and crisp. Remove and let cool slightly before serving.
- Optional garnish: Sprinkle with chopped green onions or parsley for a fresh and colorful finish before serving.
Notes
- These hand pies can be made in advance and frozen before baking. To bake from frozen, increase oven temperature to 375°F and bake for 25–30 minutes.
- For extra spicy heat, add diced jalapeños or a pinch of cayenne pepper to the filling mixture.
- Ensure mashed potatoes are slightly cooled before filling the dough to keep crust from becoming soggy.
- Use a fork to securely seal edges and prevent filling leakage during baking.
