Description
Cajun Potato and Cheddar Sausage Hand Pies are savory, bite-sized pastries filled with a flavorful combination of smoked sausage, breakfast potatoes, carrots, and cheese, seasoned with Cajun spices for an extra kick.
Ingredients
Scale
- 4 Eckrich Cheddar Smoked Sausage Links, diced
- 12 oz. diced breakfast potatoes
- 10 oz. diced carrots
- 1 tbsp Cajun seasoning
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups cheddar, jack, and/or mozzarella cheese (any combination)
- 2 refrigerated pizza dough
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine the diced sausage, breakfast potatoes, carrots, Cajun seasoning, kosher salt, garlic powder, and onion powder. Toss to combine. Set aside.
- Roll out 1 pizza dough to 16×12 inches on parchment paper. Cut the dough into 16 rectangles (roughly 4×3 inches). Gently separate the rectangles and space them about ½ inch apart on the parchment paper. Transfer the parchment to a baking sheet.
- Spoon 1 heaping tablespoon of the sausage mixture onto the center of each rectangle, leaving a 1 ¼-inch border.
- Roll out the second pizza dough and cut into 16 rectangles, the same size as the first. Place each rectangle on top of the filled ones. Crimp the edges with a fork to seal.
- Transfer the baking sheet to the oven and bake for 15 minutes or until the crust is golden brown.
- Remove from the oven and serve immediately.
Notes
- Feel free to adjust the cheese blend to your preference (cheddar, mozzarella, or jack).
- For an even crispier crust, brush the top of the hand pies with a little olive oil before baking.
- These hand pies can be made ahead of time and reheated in the oven for a quick snack.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 hand pie
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg