Potato and Spinach Hand Pies

  • Prep 25 min
  • Total 40 min
  • Ingredients 11
  • Servings 12
Potato and Spinach Hand Pies


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


Hide Images
  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved