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Potato and Spinach Hand Pies

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Potato and Spinach Hand Pies
  • Prep 25 min
  • Total 40 min
  • Ingredients 11
  • Servings 12
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These flaky hand pies filled with spinach and potatoes are a quick and savory meal.
Updated Oct 31, 2012

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Add some cheese to the filling. Cheddar cheese, mozzarella, Italian cheese blend or fontina would all work well.
  • tip 2
    Swiss chard or kale can be used in place of the spinach.

Nutrition Information

No nutrition information available for this recipe
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