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A finished plate of golden brown pumpkin shaped hand pies stacked on top of each other on a wooden brown plate

Green Chile Hand Pies

This delicious appetizer is made with only four ingredients and ready in less than 30 minutes! A light, buttery & flaky crust filled with creamy green chile & cheese dip.

Course Appetizer
Cuisine American
Keyword Green Chile Appetizer, Green Chile Hand Pies, Hand Pie Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 470 kcal
Author Yvonne

Ingredients

Instructions

  1. Preheat oven to 400 degrees

  2. Using a circle cookie or biscuit cutter, cut (16) 2-inch circles. Eight will be used for the bottom & eight will be used for the top. If you’ve got a specific seasonal cookie cutter you’d prefer using, you’re definitely welcome to get creative here! With a 2-inch sized cutter you will be able to get enough for eight hand pies with enough extra pastry to create the stems.

  3. Fill each circle with about 1 1/2 tbsp. of La Terra Fina Green Chile & Cheese Dip & Spread. You don’t want to add too much filling as it will ooze and spread out of the hand pie.

  4. Top each circle with a sprinkle of shredded Parmesan cheese.

  5. With the remaining puff pastry scraps cut (8) pumpkin “stems”. This is just a small rectangle shape. Top each circle.

  6. Cover the hand pies with the additional circle, or pastry topper as I like to call it & carefully seal edges using a fork.

  7. Using a sharp knife cut two slices in each pumpkin. 

  8. Create an egg wash by whisking one egg with 1 tbsp. of water. Brush onto each pumpkin, including the edges. This will create a beautifully browned crust.

  9. Bake 15-20 minutes until golden brown.

Recipe Notes

Nutrition Facts
Green Chile Hand Pies
Amount Per Serving
Calories 470 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 13g81%
Cholesterol 60mg20%
Sodium 293mg13%
Potassium 93mg3%
Carbohydrates 29g10%
Sugar 1g1%
Protein 7g14%
Vitamin A 515IU10%
Calcium 59mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.