Potato and Spinach Hand Pies
Inspired Taste
Updated Oct 31, 2012
These flaky hand pies filled with spinach and potatoes are a quick and savory meal.
Potato and Spinach Hand Pies
- Prep Time 25 min
- Total 40 min
- Ingredients 11
- Servings 12
Ingredients
- 8 small Yukon Gold potatoes, cut into quarters
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 1/2 cup chopped red onion
- 1 cup 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) refrigerated Pillsbury™ Original Crescent Dough Sheet
- 1 egg, beaten
Instructions
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Step1Heat oven to 350°F. Line large cookie sheet with foil or cooking parchment paper.
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Step2In 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.
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Step3Meanwhile, 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.
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Step4In medium bowl, mash potatoes, onion mixture and half-and-half with potato masher or spoon. Add nutmeg, salt and pepper.
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Step5Unroll 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.
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Step6Spoon 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.
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Step7Bake 10 to 15 minutes or until golden brown. Serve warm.
Nutrition
No nutrition information available for this recipe
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