Let’s talk about comfort food with a kick—Cajun Potato and Cheddar Sausage Hand Pies. These golden, flaky pockets are stuffed with creamy mashed potatoes, smoky sausage, gooey cheddar cheese, and bold Cajun seasoning. Think of them like a spiced-up cross between an empanada and your favorite sausage roll. They’re handheld, totally satisfying, and absolutely perfect for on-the-go lunches, cozy dinners, or snacky weekends.
I started making these when I needed something easy to meal prep for busy weeks, and they’ve become a regular request from friends and family. They freeze beautifully, reheat like a dream, and strike that magical balance between comforting and flavorful. Plus, they’re a fun little twist on traditional meat pies or savory pastries.
Why You’ll Love This Recipe
- Make-ahead friendly – They store and reheat beautifully, making them ideal for meal prep or grab-and-go lunches.
- Comforting with a kick – Warm, cheesy, and hearty with just the right amount of Cajun spice.
- Handheld & mess-free – Great for packed lunches, road trips, or snacking while watching your favorite shows.
- Family-friendly – Even picky eaters love them (and you can adjust the spice level to suit little taste buds).
- Easy to customize – Swap in different cheeses, add veggies, or use plant-based sausage to make them vegetarian.
- Perfect for any occasion – Serve them at parties, potlucks, game day spreads, or cozy weeknight dinners.
Ingredients You’ll Need
- Pre-made pie dough or puff pastry – Store-bought keeps things simple, but you can use homemade if you’re feeling ambitious.
- Yukon gold or russet potatoes – These make the creamiest mashed potatoes.
- Cheddar cheese – Sharp cheddar adds a nice bite and melt factor.
- Smoked sausage – Andouille, kielbasa, or even chicken sausage works great. Cajun sausage is perfect if you can find it!
- Cajun seasoning – Adds that signature bold, slightly spicy flavor.
- Butter and milk – For creamy mashed potatoes.
- Garlic powder & onion powder – To round out the flavor of the filling.
- Egg (for egg wash) – Helps the pies bake up golden and shiny.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Make the Mashed Potato Filling
Peel and dice your potatoes, then boil them in salted water until fork-tender (about 12–15 minutes). Drain and mash them with butter, milk, garlic powder, onion powder, a little Cajun seasoning, and salt. You want a creamy but still thick texture.
Step 2: Cook the Sausage
While the potatoes are boiling, dice your sausage into small pieces and cook them in a skillet over medium heat until browned and slightly crispy around the edges. Drain any excess grease and set aside.
Step 3: Mix the Filling
Once the mashed potatoes are ready, fold in the cooked sausage and shredded cheddar cheese. Taste and adjust seasoning—add more Cajun spice if you like it hot!
Step 4: Assemble the Hand Pies
Preheat your oven to 400°F (200°C). Roll out your pie dough or puff pastry on a lightly floured surface. Cut into 4- to 6-inch circles or squares (use a bowl or large cookie cutter as a guide).
Place a spoonful of filling in the center of each piece, then fold over to create a half-moon or triangle shape. Use a fork to crimp the edges and seal tightly. Place on a parchment-lined baking sheet.
Step 5: Egg Wash and Bake
Brush the tops of the hand pies with a beaten egg to help them get that golden crust. Use a sharp knife to cut a small slit or two on top to allow steam to escape. Bake for 20–25 minutes or until puffed and golden brown.
Step 6: Cool Slightly and Serve
Let them cool for a few minutes before digging in—they’ll be piping hot! Serve with dipping sauces like spicy mayo, ranch, or even a creamy remoulade.
Helpful Tips
- Don’t overfill the pies – A heaping tablespoon or two is enough. Too much and they’ll burst open while baking.
- Seal them well – Crimp those edges tightly and brush with egg wash to keep everything inside during baking.
- Adjust the spice – Cajun seasoning varies in heat, so taste as you go and dial it up or down based on your preference.
- Try different cheeses – Pepper jack adds heat, mozzarella makes them stretchier, or gouda adds a smoky note.
- Freeze before baking – Assemble the hand pies and freeze them raw. When you’re ready to bake, just pop them in the oven straight from the freezer (add a few extra minutes of bake time).
- Great with a salad or soup – Serve with a crisp green salad or a warm bowl of tomato soup for a complete meal.
Frequently Asked Questions (FAQs)
Can I freeze these?
Yes! Freeze the unbaked hand pies on a baking sheet, then transfer to a freezer bag once solid. Bake from frozen at 400°F for 25–30 minutes, until golden and cooked through.
What if I don’t have Cajun seasoning?
You can make your own with paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and pepper—or sub in Creole seasoning or a smoky BBQ rub.
Can I make these vegetarian?
Totally! Skip the sausage and add roasted veggies (like bell peppers, mushrooms, or corn) or use plant-based sausage instead.
Can I use mashed potatoes I already have?
Absolutely. Just warm them up a bit and mix in the sausage, cheese, and seasoning before assembling the pies.
What’s the best dough to use?
Puff pastry gives you a flaky, buttery finish, while pie dough offers a classic hand pie texture. Use whichever you prefer or have on hand!
These Cajun Potato and Cheddar Sausage Hand Pies are the kind of recipe I turn to over and over when I need something comforting, portable, and just a little bit extra. I usually make a double batch and freeze half—it’s like having a secret stash of deliciousness ready whenever hunger strikes. Give them a try and let me know what you think—especially if you get creative with the fillings!
Cajun Potato and Cheddar Sausage Hand Pies
Ingredients
- 1 sheet puff pastry thawed if frozen or pie dough
- ½ pound Cajun-style sausage crumbled or finely chopped
- 1 medium potato peeled and diced small
- ½ cup sharp cheddar cheese shredded
- ¼ cup onion finely diced
- 1 clove garlic minced
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 egg beaten (for egg wash)
Instructions
- Prepare the filling:
- In a skillet over medium heat, heat the olive oil. Add the diced onion and cook until softened, about 2 minutes. Stir in the garlic and cook another 30 seconds until fragrant.
- Cook sausage and potato:
- Add the crumbled sausage and diced potato to the skillet. Sprinkle with Cajun seasoning, salt, and pepper. Cook, stirring often, until the sausage is browned and the potatoes are tender, about 8–10 minutes. Remove from heat and let cool slightly.
- Preheat the oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Assemble the hand pies:
- Roll out the puff pastry or pie dough and cut into 8 squares or circles (about 4–5 inches across). Place a spoonful of the sausage-potato filling onto the center of each piece. Top with a sprinkle of shredded cheddar cheese.
- Seal the pies:
- Fold the dough over the filling to create a half-moon or rectangle shape. Press the edges firmly with a fork to seal. Brush the tops with the beaten egg for a shiny, golden crust.
- Bake:
- Place the pies on the prepared baking sheet. Bake for 18–22 minutes, or until the crust is golden brown and puffed.
- Cool and serve:
- Let the hand pies cool for a few minutes before serving. Enjoy warm!
Notes
- You can swap out Cajun sausage for andouille or spicy Italian sausage if preferred.
- Add chopped green onions or a dash of hot sauce to the filling for even more kick.
- These hand pies can be made ahead and frozen. Just bake from frozen, adding a few extra minutes to the cook time.
- Serve with spicy mustard, ranch dressing, or a Cajun dipping sauce!
