Bacon, Potato And Cheddar Pocket Pies

Recipes

Bacon, Potato And Cheddar Pocket Pies

  • PREP TIME:
    15
    minutes
  • BAKE TIME:
    15
    minutes
  • TOTAL TIME:
    30
    minutes

ingredients

  • 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

directions

  1. PREHEAT oven to 400°F (200°C).
  2. REMOVE pie shells from freezer and allow to thaw at room temperature for 10 - 15 minutes.
  3. MIX together mashed potato, cheese, bacon, mustard, chives and pepper.
  4. 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.
  5. CUT out six shapes form each pie shell using a (2Ÿ-inch x 3œ-inch/7 cm x 9 cm) cookie cutter. Set any leftover dough aside.
  6. DIVIDE filling mixture evenly between 6 cut outs, leaving a Œ-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.
  7. BAKE for 12-15 minutes, or until pastry is golden. Allow pies to rest for 10 minutes before serving.