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Bacon, Potato And Cheddar Pocket Pies


2 TENDERFLAKE® Frozen Deep Dish Pie Shells

.33 cup (75 mL) Mashed potato (leftover or store bought)

3 tbsp (45 mL) Grated Cheddar cheese

3-4 Strips MAPLE LEAF® Ready Crisp Bacon, chopped into small pieces

1 tsp (5 mL) Dijon mustard

2 tsp (10 mL) Finely chopped chives

Pepper for seasoning

1 egg, beaten

1 tbsp (15 mL) Milk

You are sure to enjoy these bite sized pockets of deliciousness!


PREHEAT oven to 400°F (200°C).

REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes.

MIX together mashed potato, cheese, bacon, mustard, chives and pepper.

REMOVE pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.

CUT out six shapes form each pie shell using a (2¾-inch x 3½-inch/7 cm x 9 cm) cookie cutter. Set any leftover dough aside.

DIVIDE filling mixture evenly between 6 cut outs, leaving a ¼-inch (5 mm) border. Top each pastry with remaining cut outs. Gently press edges together, and crimp with a fork. Brush tops lightly with milk.

BAKE for 12-15 minutes, or until pastry is golden. Allow pies to rest for 10 minutes before serving.

Prep Time: 
15 minutes
Cook Time: 
15 minutes
Total Time: 
30 minutes

Bacon, Potato And Cheddar Pocket Pies

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