Green Chile Andouille Sausage Potato Hand Pies

Instructions

1. In a bowl, combine all-purpose flour and cold diced unsalted butter. Use fingers to rub butter into flour until mixture resembles coarse crumbs.
2. Add cold water gradually and mix until dough forms a ball. Wrap in plastic and chill in refrigerator for 30 minutes.
3. Boil diced peeled potatoes in salted water until tender, about 10 minutes. Drain and mash lightly, set aside.
4. Heat olive oil in a pan over medium heat. Add diced onion and minced garlic clove. Cook until softened, about 3 minutes.
5. Add diced andouille sausage and diced green chile to the pan. Cook until sausage is browned and chile is fragrant, about 5 minutes.
6. Combine cooked sausage mixture with mashed potatoes. Season with salt and ground black pepper. Mix well and let cool.
7. Preheat oven to 200 C (400 F). Roll out chilled dough on floured surface to about 3 mm thickness.
8. Cut dough into circles about 12 cm diameter. Place a spoonful of filling in center of each circle.
9. Brush edges of dough circles with beaten egg. Fold dough over filling to form half-moon shape. Press edges firmly to seal.
10. Place hand pies on baking sheet lined with parchment paper. Brush tops with beaten egg for golden finish.
11. Bake in preheated oven for 20-25 minutes or until golden brown and crisp.
12. Remove from oven and let cool slightly before serving.