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Potato and Spinach Hand Pies

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  1 reviews
  • 25 min prep time
  • 40 min total time
  • 11 ingredients
  • 12 servings
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These flaky hand pies filled with spinach and potatoes are a quick and savory meal.

Recipe by Inspired Taste
October 31, 2012

8
small Yukon Gold potatoes, cut into quarters
1/2
teaspoon salt
1
teaspoon olive oil
1/2
cup chopped red onion
1
cup Green Giant™ frozen chopped spinach (thawed)
1/2
cup chicken broth
1/4
cup half-and-half
1/8
teaspoon ground nutmeg
Salt and pepper to taste
2
cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
1
egg, beaten

Steps

  • 1 Heat oven to 350°F. Line large cookie sheet with foil or cooking parchment paper.
  • 2 In 2-quart saucepan, place potatoes and enough water to cover. Add 1/2 teaspoon salt. Heat to boiling; cook 6 to 10 minutes or until tender. Drain.
  • 3 Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion in oil 5 to 7 minutes, stirring occasionally, until softened. Add spinach and broth. Cook 2 minutes, stirring frequently, until broth is absorbed.
  • 4 In medium bowl, mash potatoes, onion mixture and half-and-half with potato masher or spoon. Add nutmeg, salt and pepper.
  • 5 Unroll dough on lightly floured work surface. Using 3 1/2-inch round cookie cutter, cut 6 rounds from each dough sheet. (Reroll scraps and cut additional rounds, if desired.) Lightly brush rounds with egg.
  • 6 Spoon 1 heaping tablespoon potato mixture on half of each round. Fold other half over filling; press edges with fingers or fork to seal. Lightly brush tops with egg. Place on cookie sheet.
  • 7 Bake 10 to 15 minutes or until golden brown. Serve warm.
  • 1 Heat oven to 350°F. Line large cookie sheet with foil or cooking parchment paper.
  • 2 In 2-quart saucepan, place potatoes and enough water to cover. Add 1/2 teaspoon salt. Heat to boiling; cook 6 to 10 minutes or until tender. Drain.
  • 3 Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion in oil 5 to 7 minutes, stirring occasionally, until softened. Add spinach and broth. Cook 2 minutes, stirring frequently, until broth is absorbed.
  • 4 In medium bowl, mash potatoes, onion mixture and half-and-half with potato masher or spoon. Add nutmeg, salt and pepper.
  • 5 Unroll dough on lightly floured work surface. Using 3 1/2-inch round cookie cutter, cut 6 rounds from each dough sheet. (Reroll scraps and cut additional rounds, if desired.) Lightly brush rounds with egg.
  • 6 Spoon 1 heaping tablespoon potato mixture on half of each round. Fold other half over filling; press edges with fingers or fork to seal. Lightly brush tops with egg. Place on cookie sheet.
  • 7 Bake 10 to 15 minutes or until golden brown. Serve warm.

Expert Tips

Add some cheese to the filling. Cheddar cheese, mozzarella, Italian cheese blend or fontina would all work well.

Swiss chard or kale can be used in place of the spinach.

No nutrition information available for this recipe
Comments + Recipe Twists

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