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Southwest Hand Pies with Leftover Mashed Potatoes

Make these filling Southwest hand pies the next time you have leftover mashed potatoes! Hearty black beans & corn make these a meal in and of themselves; kick them up a notch with salsa, avocado, and sour cream.

Leftovers can make the best ingredients, and mashed potatoes are no exception to this rule. The other day, I thought I’d take our leftover mashed potatoes from Thanksgiving in a slightly different direction with these Southwest Hand Pies, along with some sweet & savory pan roasted corn, hearty black beans, and refrigerated pie crust.

Enjoy your leftover mashed potatoes hand pies with salsa, avocado, and/or sour cream, to complement (and bring out!) their mild Southwest flavor.

Southwest Hand Pies with Leftover Mashed Potatoes

southwest hand pies ingredients

Ingredients

1.5 Tbsp olive oil, divided
1 can corn, drained
1 tsp chili powder
1/2 tsp cumin
2 cups leftover cooked mashed potatoes
1 can black beans, rinsed and drained
1 cup shredded cheddar cheese
One box refrigerated pie crust (both crusts)
1 egg
Sea salt, to taste

Directions

Take the pie crusts out of the refrigerator to soften, as directed on the box. Preheat the oven to 400 degrees. Line a baking sheet with foil and drizzle it with 1/2 Tbsp olive oil, then brush the oil around to coat the foil.

Add 1 Tbsp of olive oil to a cast iron skillet and heat over high heat until shimmering. Drain the corn, add it to the skillet, and saute over high heat for two minutes, stirring occasionally. Stir in the chili powder and cumin and continue to saute for another three minutes, stirring often and scraping the browned bits up from the bottom of the pan.

Meanwhile, rinse and drain the black beans.

Once the corn is browned, reduce heat to medium-low. Stir in the mashed potatoes, black beans, and cheese until the cheese is melted and ingredients are nicely combined. Turn off the heat under the pan.

filling the southwest potato hand pies

Unroll the pie crusts and cut each crust into three equal wedges, so that you have six pieces total. Spoon equal amounts of the potato mixture onto each of the pie crust wedges.

Fold each wedge in half over the filling, then crimp the edges together. Arrange hand pies in a single layer on the prepared baking sheet.

brush hand pies with egg wash

Beat the egg with 1 tsp water to make an egg wash. Brush each hand pie with the egg wash so that they brown nicely, then cut a couple of small slits in the top of each to let steam escape (unless they’re already cracked, like my overfilled ones here!). Top each hand pie with a little sea salt, to taste.

Bake for 20 minutes at 400 degrees, or until hand pies are golden brown.

Serve the finished hand pies with salsa, and optionally with sour cream and avocado as well.

Notes: I tried brushing the foil with olive oil this time to get these hand pies a little more browned on the bottom, and it worked nicely. Also: Our leftover mashed potatoes were already garlicky and salty; if yours are not, you might want to add a little garlic & sea salt to these.

That was different!

Southwest flavor in leftover mashed potatoes hand pies, with black beans & corn.

These Southwest potato hand pies make a nice change of pace from plain leftover mashed potatoes. These are fairly mild; I highly recommend serving them with salsa & sour cream to kick things up a notch, but the hearty black beans & corn makes these hand pies a meal in and of themselves.

Southwest hand pies were a nice departure from our normal Thanksgiving leftovers — and, hand pies are always a hit with the kids.

Southwest mashed potato hand pies printable recipe

Southwest Hand Pies with Leftover Mashed Potatoes

Make these filling Southwest hand pies the next time you have leftover mashed potatoes! Hearty black beans & corn make these a meal in and of themselves; kick them up a notch with salsa, avocado, and sour cream.
Course dinner
Cuisine hand pies
Keyword hand pies, leftover mashed potatoes, leftovers, mashed potatoes, potato hand pies, southwest hand pies
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 hand pies

Equipment

rimmed baking sheet

Ingredients

  • 1.5 Tbsp olive oil divided
  • 1 can corn drained
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 cups leftover cooked mashed potatoes
  • 1 can black beans rinsed and drained
  • 1 cup shredded cheddar cheese
  • One box refrigerated pie crust both crusts
  • 1 egg
  • Sea salt to taste

Instructions

  • Take the pie crusts out of the refrigerator to soften, as directed on the box. Preheat the oven to 400 degrees. Line a baking sheet with foil and drizzle it with 1/2 Tbsp olive oil, then brush the oil around to coat the foil.
  • Add 1 Tbsp of olive oil to a cast iron skillet and heat over high heat until shimmering. Drain the corn, add it to the skillet, and saute over high heat for two minutes, stirring occasionally. Stir in the chili powder and cumin and continue to saute for another three minutes, stirring often and scraping the browned bits up from the bottom of the pan.
  • Meanwhile, rinse and drain the black beans.
  • Once the corn is browned, reduce heat to medium-low. Stir in the mashed potatoes, black beans, and cheese until the cheese is melted and ingredients are nicely combined. Turn off the heat under the pan.
  • Unroll the pie crusts and cut each crust into three equal wedges, so that you have six pieces total. Spoon equal amounts of the potato mixture onto each of the pie crust wedges.
  • Fold each wedge in half over the filling, then crimp the edges together. Arrange hand pies in a single layer on the prepared baking sheet.
  • Beat the egg with 1 tsp water to make an egg wash. Brush each hand pie with the egg wash so that they brown nicely, then cut a couple of small slits in the top of each to let steam escape (unless they’re already cracked, like my overfilled ones here!). Top each hand pie with a little sea salt, to taste.
  • Bake for 20 minutes at 400 degrees, or until hand pies are golden brown.
  • Serve the finished hand pies with salsa, and optionally with sour cream and avocado as well.

Notes

I tried brushing the foil with olive oil this time to get these hand pies a little more browned on the bottom, and it worked nicely. Also: Our leftover mashed potatoes were already garlicky and salty; if yours are not, you might want to add a little garlic & sea salt to these.

More favorite hand pie recipes

OK, so you can fill hand pies with all sorts of different things… but, here are just a few more of my favorite hand pie recipes:

The next time you have leftovers, think about how best you could enjoy them in hand pie form!

Recipes in the real world

weekly ALDI meal plans from Mashup Mom -- six complete dinners for four, $60 out the door! MashupMom.com, every Wednesday.

Be sure not to miss the free weekly ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Be sure not to miss the free weekly ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

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