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Andouille & Potato Hand Pie

Name: Andouille & Potato Hand Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 1 Pâte Brisée crust; 2 Tbsp. unsalted butter; &frac12; small yellow onion finely diced; 1 russet potato finely diced; 1 red bell pepper seeded and finely diced; &frac12; lb. andouille sausage rough chopped; 2 sprigs fresh thyme; 1 large egg beaten

Hand pies are humble, but they punch above their weight. They’re what you make when you want comfort and momentum at the same time — food that can be held, carried, eaten without ceremony.

This one came from cooking under constraint: a little sausage, a few potatoes, peppers and onions — the kind of ingredients that don’t look like much until you fold them into butter and heat. The magic is in the decisions: dice size, seasoning, how much filling is “enough,” how tight you seal the edge. Every crimp is a tiny act of intention.

That’s the lesson I keep coming back to in 2026: small, repeatable choices that build something bigger. A bakery case doesn’t get built with grand gestures — it gets built with a rhythm you can actually sustain.

Kitchen Items Needed

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Cooked with

If you want this to taste like the version I’m writing about, start here. This is the backbone.

View Andouille Sausage

Recipe

Andouille & Potato Hand Pie

1
Pâte Brisée crust
2 Tbsp.
unsalted butter
½
small yellow onion , finely diced
1
russet potato , finely diced
1
red bell pepper , seeded and finely diced
½ lb.
andouille sausage , rough chopped
2 sprigs
fresh thyme
1
large egg , beaten

Step 1

Make the Pâte Brisée through the step of wrapping it and refrigerating.

Step 2

Meanwhile, heat a cast iron skillet to medium-high heat. Add the butter and allow to melt.

Step 3

Add the onions and red bell pepper and sauté, until the onion become translucent.

Step 4

Add the andouille sausage to the pan and cook for another 10 minutes. Add the fresh thyme and season with salt and black pepper. Remove from the heat and allow to cool.

Step 5

Roll out your dough on floured surface to ⅛" thick. Cut into 6" rounds.

Step 6

Add 2 - 3 Tbsp. of the filling to each round. Using your finger, water the edge of the dough. Fold over and crimp to seal with a fork or pastry crimp.