Ingredients

The following ingredients have 4 Servings
  • 1 pound Bob Evans Original Sausage
  • 24 ounces Bob Evans garlic mashed potatoes
  • 1 cup shredded sharp cheddar
  • 1/4 teaspoon ground mustard
  • 2 boxes refrigerated pie crusts ((14.1 ounces each))
  • 1 large egg
  • 1 tablespoon milk
  • 1 cup beef gravy ((for dipping, optional))

Instruction

  • Brown the sausage in a skillet over medium heat. Drain well.
  • In a bowl, mix together the sausage, mashed potatoes, cheese and ground mustard.
  • Unroll one pie crust on a lightly floured surface. Gently roll the circle into more of a rectangle shape.
  • Cut the pie dough rectangle into 6 equal rectangles.
  • Spoon about ⅓ cup of mashed potato mixture onto three of the rectangles that you cut. Spoon the mixture out to about ½ inch of the sides of the dough.
  • Place the remaining dough rectangles overtop the potato mixture, matching the edges.
  • Use the tines of a fork to press the edges together all around the rectangle.
  • Use the tines of a fork to poke a few holes in the top of the hand pie to vent.
  • Place the hand pies on a non-stick baking sheet.
  • Repeat with the remaining 3 pie crusts to make a total of 12 hand pies.
  • Make an egg wash by whisking the egg and milk together in a small bowl
  • Brush the top of the hand pies lightly with the egg mixture.
  • Bake at 400 degrees Fahrenheit for 25 minutes.
  • Serve warm with warmed beef gravy for dipping.
  • Store in an airtight container in the refrigerator.