Savory Potato and Cheddar Hand Pies with Dijon Shallot Dip

Ingredients

• •2 cups all-purpose flour
• •1/2 teaspoon salt
• •1/2 cup unsalted butter, chilled and cubed
• •4-5 tablespoons ice water
• •1 cup mashed potatoes
• •1/2 cup shredded cheddar cheese
• •1/4 teaspoon garlic powder
• •1/4 teaspoon ground black pepper
• •1/4 teaspoon paprika
• •1 egg, beaten (for egg wash)
• •1/4 cup mayonnaise
• •1 tablespoon Dijon mustard
• •1 small shallot, finely minced
• •1 teaspoon honey
• •1 teaspoon lemon juice

Instructions

1. 1

   In a large bowl, combine the flour and salt. Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

2. 2

   Gradually add the ice water, one tablespoon at a time, mixing until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 20 minutes.

3. 3

   In a medium bowl, mix the mashed potatoes, shredded cheddar cheese, garlic powder, black pepper, and paprika until well combined.

4. 4

   Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

5. 5

   On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut into 4 to 5-inch circles using a cutter or a small bowl.

6. 6

   Place a tablespoon of the potato and cheese mixture in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges with a fork.

7. 7

   Brush the tops of the hand pies with the beaten egg wash. Transfer them to the prepared baking sheet.

8. 8

   Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.

9. 9

   For the dip, combine mayonnaise, Dijon mustard, minced shallot, honey, and lemon juice in a small bowl. Mix until smooth and set aside.

10. 10

    Serve the hand pies warm with the Dijon shallot dip on the side.