3 October, 2016
Cheesy Potato Hand Pies
Cheesy Potato Hand Pies
Makes: 12
Ingredients:
- 3 sheets frozen puff pastry, defrosted
- 2 medium potatoes, grated
- 2 large florets cauliflower, grated
- 4 cloves garlic, finely diced
- 1 celery stalk, finely diced
- 1 onion, diced
- 3/4 cup grated Parmesan cheese
- 1 1/2 cups grated tasty or mozzarella cheese
- 3/4 cup sour cream
- 2 tablespoons milk
- Pinch nutmeg
- Salt & pepper, to taste
Method:
- Preheat oven to 180 degrees and line 2 baking trays with baking paper
- Combine the sour cream and nutmeg in a small jug and whisk together until the sour cream becomes more liquid
- Combine all remaining ingredients, except the pastry sheets and mix well
- Add the sour cream mix in and stir until well coated
- Cut the pastry sheet into 4 equal sided squares
- Place 2 tablespoons of mixture into the centre of the pastry square and fold the pastry over to form a triangle
- Use the point of a fork along the edge of the pastry joins to seal the hand pie
- Repeat until all the mixture has gone
- Brush the tops of the hand pies with some milk and then bake for 20-25 minutes until golden brown.
Recipe Notes:
- Store in an air tight container in the fridge for a maximum of 5 days
- This recipe is freezer friendly, to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.