Leftover Ham & Mashed Potato Hand Pie
TOTAL TIME45 mins
SKILL LEVELIntermediate
SERVINGS4
About this RecipeFlaky crust, creamy mashed potatoes, and savory Smithfield ham come together in this cozy, no-fuss hand pie—perfect for making the most of leftovers.
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Ingredients
Gather Ingredients from the list below 2 Pre-made pie crust, refrigerated 1 Large russet potato 3 tbsps. Butter 3 tbsps. Sour cream 1/2 tsp. Onion powder 1/2 tsp. Garlic powder 1/2 tsp. Salt 1/2 tsp. Fresh ground pepper 1/3 cup Grated cheddar cheese 1 Egg 1/2 cup Yellow mustard 1 tsp. Hot sauce 1 tsp. Honey 1/4 tsp. Salt 1 tsp. White wine vinegar
Gather Ingredients from the list below
Ham and Mash Potato Hand Pie
Hot Mustard Sauce
Directions
1.
Preheat the oven to 425°F and grease a large baking tray.
2.
Peel the potato and cut it into quarters.
3.
Place the potato pieces in a pot and cover them with water.
4.
Bring the water to a boil and cook the potatoes for 10–12 minutes, or until a knife slides in easily.
5.
Drain the potatoes and transfer them to a large bowl.
6.
Roughly mash the potatoes together.
7.
In a separate bowl, blend the milk, butter, cream, seasoning, and cheese until well combined.
8.
Add the blended mixture to the mashed potatoes and stir until fully incorporated. Set aside.
9.
Lightly flour a clean surface and roll out each pie crust into a long oval or rectangle.
10.
Cut each rolled-out crust into quarters.
11.
Place two slices of ham on half of the crust quarters.
12.
Spoon the mashed potato mixture on top of the ham slices.
13.
Cover each filled piece with another quarter of pie crust.
14.
Crimp the edges with a fork to seal the pies.
15.
Whisk the egg and lightly brush it over the surface of each pie.
16.
Use a sharp knife to make three 1-inch slits on the top of each pie.
17.
Gently place the pies onto the greased baking tray.
18.
Bake in the oven for 10–12 minutes, or until golden brown.
19.
While the pies are baking, prepare the hot mustard sauce by blending yellow mustard, hot sauce, honey, salt, and white wine vinegar in a small dish.
20.
Once the pies are done, remove them from the oven and let them cool slightly.
21.
Serve warm with the mustard sauce.
