These Loaded Potato Mini Hand Pies are a delightful twist on classic loaded potatoes. They are filled with a creamy and cheesy potato filling that is packed with flavor. The crispy and flaky pastry crust adds the perfect texture to these handheld pies. They are great as an appetizer, snack, or even a light lunch. Make a batch of these mini hand pies and enjoy the mouthwatering combination of potatoes, cheese, and spices.
Ingredients
- 2 large russet potatoes, peeled and diced
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 2 sheets of puff pastry, thawed
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 10-15 minutes. Drain well.
- Transfer the cooked potatoes to a mixing bowl and mash them using a potato masher or fork. Add the sour cream, cheddar cheese, crumbled bacon, green onions, garlic powder, onion powder, salt, and pepper to the bowl. Stir well to combine.
- On a lightly floured surface, roll out one sheet of thawed puff pastry to approximately 1/8 inch thickness. Use a round cookie cutter or a glass to cut out circles from the pastry, about 3-4 inches in diameter.
- Place a spoonful of the potato filling onto the center of each pastry circle. Fold the pastry over the filling to create a half-moon shape. Press the edges together firmly to seal the pies. Use a fork to crimp the edges for a decorative touch.
- Repeat the process with the second sheet of puff pastry and remaining potato filling.
- Place the filled hand pies on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
- Remove from the oven and allow the hand pies to cool for a few minutes before serving.
- Serve the loaded potato mini hand pies warm and enjoy!
