Loaded Potato Mini Hand Pies: A Deliciously Portable Comfort Food Recipe
Who doesn’t love a loaded baked potato? All that creamy, cheesy, savory goodness in one comforting package. But what if you could take that comforting feeling and make it portable, bite-sized, and even more delicious? Enter the Loaded Potato Mini Hand Pie! These little pockets of joy are perfect for appetizers, snacks, or even a fun, casual meal. They’re surprisingly easy to make, and the customizable filling means you can tailor them to your exact tastes. Let’s dive into the recipe!
Why You’ll Love These Mini Hand Pies
* **Portable Comfort:** All the flavors of a loaded baked potato in a convenient, hand-held pie.
* **Customizable:** Easily adapt the fillings to your preferences. Add different cheeses, meats, or veggies.
* **Perfect for Any Occasion:** Great for parties, picnics, potlucks, or a simple weeknight treat.
* **Freezer-Friendly:** Make a big batch and freeze them for future cravings.
* **Fun to Make:** A great recipe to get the kids involved in the kitchen.
## Ingredients You’ll Need
Before we start, let’s gather our ingredients. This recipe is very forgiving, so feel free to adjust the amounts to your liking.
**For the Crust:**
* 2 ½ cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* ½ cup ice water
**(Alternatively, you can use store-bought pie crust for a quicker option.)**
**For the Filling:**
* 2 pounds Russet potatoes, peeled and cubed
* ½ cup milk
* 4 tablespoons butter
* ½ cup sour cream
* 1 cup shredded cheddar cheese, divided
* ½ cup cooked bacon, crumbled
* ¼ cup chopped green onions
* Salt and pepper to taste
* Optional: other toppings like jalapenos, chives, or different cheeses
**For the Egg Wash (Optional):**
* 1 large egg
* 1 tablespoon milk or water
## Step-by-Step Instructions: Making the Loaded Potato Mini Hand Pies
Now, let’s get cooking! This recipe involves a few steps, but each one is fairly straightforward.
### Step 1: Preparing the Pie Crust (or Unpacking Store-Bought)
**If making from scratch:**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the Butter:** Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter – this is key for a flaky crust.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Overmixing develops the gluten in the flour, resulting in a tough crust.
4. **Form and Chill:** Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax and the butter to firm up, resulting in a flakier crust.
**If using store-bought:**
1. Simply unroll the pie crust and you are ready to go!
### Step 2: Cooking the Potatoes
1. **Boil the Potatoes:** Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
2. **Cook Until Tender:** Bring the water to a boil and cook the potatoes until they are tender enough to be easily pierced with a fork, about 15-20 minutes. Don’t overcook them, or they will become waterlogged.
3. **Drain and Mash:** Drain the potatoes thoroughly and return them to the pot. Add the milk, butter, and sour cream. Mash until smooth and creamy. Season with salt and pepper to taste.
4. **Cool:** Let the mashed potato cool before assembling into the mini hand pies.
### Step 3: Assembling the Filling
1. **Combine Filling Ingredients:** In a large bowl, combine the mashed potatoes, ½ cup of the shredded cheddar cheese (reserve the remaining ½ cup for topping), crumbled bacon, and chopped green onions. Mix well to ensure all the ingredients are evenly distributed.
2. **Taste and Adjust:** Taste the filling and adjust the seasoning as needed. You may want to add more salt, pepper, or even a pinch of garlic powder for extra flavor.
### Step 4: Assembling the Mini Hand Pies
1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Roll Out the Dough:** On a lightly floured surface, roll out the pie dough to about 1/8-inch thickness. If you are using pre-made pie crust, simply unroll on a lightly floured surface.
3. **Cut Out Circles:** Use a cookie cutter or a glass with a diameter of about 3-4 inches to cut out circles from the dough. Re-roll the scraps to get as many circles as possible.
4. **Fill the Pies:** Place a spoonful (about 1-2 tablespoons) of the potato filling in the center of each dough circle. Do not overfill, or the pies will be difficult to seal.
5. **Fold and Seal:** Fold the dough over the filling to form a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative look and to ensure a tight seal.
6. **Place on Baking Sheet:** Line a baking sheet with parchment paper. Transfer the assembled hand pies to the prepared baking sheet, leaving a little space between each one.
### Step 5: Baking the Hand Pies
1. **Egg Wash:** In a small bowl, whisk together the egg and milk (or water) to create an egg wash.
2. **Brush with Egg Wash (Optional):** Brush the tops of the hand pies with the egg wash. This will give them a golden-brown color and a slight sheen.
3. **Sprinkle with Cheese:** Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the hand pies.
4. **Bake:** Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
5. **Cool:** Remove the hand pies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
## Tips and Tricks for Perfect Mini Hand Pies
* **Keep Ingredients Cold:** Using cold butter and ice water when making the pie crust is crucial for a flaky crust.
* **Don’t Overmix the Dough:** Overmixing develops the gluten in the flour, resulting in a tough crust. Mix just until the dough comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a flakier crust.
* **Don’t Overfill the Pies:** Overfilling the pies can make them difficult to seal and may cause the filling to leak out during baking.
* **Seal the Edges Well:** Ensure the edges of the pies are sealed tightly to prevent the filling from leaking out. Use a fork to crimp the edges for a decorative look and a secure seal.
* **Use Parchment Paper:** Lining the baking sheet with parchment paper will prevent the pies from sticking and make cleanup easier.
* **Adjust Baking Time:** Baking times may vary depending on your oven. Keep an eye on the pies and adjust the baking time as needed to ensure they are golden brown and the filling is heated through.
## Variations and Additions
The beauty of these Loaded Potato Mini Hand Pies is that they are incredibly versatile. Feel free to experiment with different fillings and toppings to create your own unique variations.
* **Cheese Variations:** Try using different types of cheese, such as pepper jack, mozzarella, or Gruyere, for a different flavor profile.
* **Meat Variations:** Substitute the bacon with cooked ham, sausage, or pulled pork for a heartier filling.
* **Vegetarian Option:** Omit the bacon and add sautéed mushrooms, onions, or peppers for a vegetarian version.
* **Spicy Kick:** Add a pinch of cayenne pepper or some chopped jalapenos to the filling for a spicy kick.
* **Herb Infusion:** Mix in some fresh herbs like chives, dill, or parsley for a more aromatic filling.
* **Garlic Lovers:** Add a clove or two of minced garlic to the mashed potatoes for extra flavor.
* **Sweet Potatoes:** Substitute white potato with sweet potatoes.
## Serving Suggestions
These Loaded Potato Mini Hand Pies are delicious served warm or at room temperature. They make a great appetizer, snack, or even a light meal.
* **Dipping Sauces:** Serve them with a side of sour cream, ranch dressing, or your favorite dipping sauce.
* **Side Dish:** Pair them with a salad or a bowl of soup for a complete meal.
* **Party Platter:** Arrange them on a platter with other appetizers for a festive party spread.
* **Lunchbox Treat:** Pack them in a lunchbox for a delicious and satisfying midday snack.
## Storage and Reheating Instructions
**Storage:**
* **Refrigerator:** Store leftover hand pies in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** For longer storage, freeze the hand pies in a single layer on a baking sheet until solid, then transfer them to a freezer bag or container. They can be stored in the freezer for up to 2-3 months.
**Reheating:**
* **Oven:** Preheat the oven to 350°F (175°C). Place the hand pies on a baking sheet and bake for 10-15 minutes, or until heated through.
* **Microwave:** Microwave the hand pies for 30-60 seconds, or until heated through. However, the crust may become a bit soggy.
* **Air Fryer:** Preheat the air fryer to 350°F (175°C). Place the hand pies in the air fryer basket and cook for 5-7 minutes, or until heated through.
## Recipe Summary
**Loaded Potato Mini Hand Pies**
**Yields:** Approximately 24 mini hand pies
**Prep Time:** 45 minutes
**Cook Time:** 20 minutes
**Ingredients:**
* **For the Crust:**
* 2 ½ cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into cubes
* ½ cup ice water
* **For the Filling:**
* 2 pounds Russet potatoes, peeled and cubed
* ½ cup milk
* 4 tablespoons butter
* ½ cup sour cream
* 1 cup shredded cheddar cheese, divided
* ½ cup cooked bacon, crumbled
* ¼ cup chopped green onions
* Salt and pepper to taste
* **For the Egg Wash (Optional):**
* 1 large egg
* 1 tablespoon milk or water
**Instructions:**
1. **Prepare the Pie Crust:** Make your own pie crust or use store-bought. Chill homemade dough for at least 30 minutes.
2. **Cook the Potatoes:** Boil the potatoes until tender, then mash with milk, butter, and sour cream. Season with salt and pepper.
3. **Assemble the Filling:** Combine mashed potatoes, ½ cup cheddar cheese, bacon, and green onions.
4. **Assemble the Mini Hand Pies:** Roll out the dough, cut out circles, fill with potato mixture, fold, and seal the edges.
5. **Bake:** Preheat oven to 375°F (190°C). Brush with egg wash (optional), sprinkle with remaining cheese, and bake for 15-20 minutes.
## Conclusion
These Loaded Potato Mini Hand Pies are a guaranteed crowd-pleaser. They’re easy to make, customizable, and incredibly delicious. Whether you’re looking for a fun appetizer, a portable snack, or a comforting meal, these little pies are sure to satisfy. So, gather your ingredients, put on your apron, and get ready to bake up a batch of these irresistible treats! Enjoy!