Green Chile, Andouille Sausage, and Potato Hand Pies

Ingredients

• 2 tablespoons canola oil
• 3.5 cups Yukon gold potatoes , cut into 1/4-inch pieces
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 3 andouilles sausage links , chopped into small pieces
• 0.5 cups finely chopped onion
• 2 tablespoons canned chopped green chiles
• 2 prepareds pie crusts
• 1 cup shredded mild Cheddar cheese
• 1 cup shredded Gouda cheese
• 1 egg
• 1 tablespoon milk

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Space hand pies evenly on the prepared baking sheet.

7. 7

   Bake in the preheated oven until golden brown, about 20 minutes.