Ingredients
1 package Holmes Andouille Sausage Slices (12 oz)
2 packages 15 oz pie crusts (store bought or homemade)
8 oz cream cheese, room temperature
2 tbsp mayo
2 cups shredded cheddar cheese
4 oz diced pimientos, drained
1 egg
⅛ tsp smoked paprika
⅛ tsp garlic powder
⅛ tsp onion powder
⅛ tsp white pepper
¼ tsp salt
Serves
4
Method
Oven
Time
30
Difficulty
3- Preheat your oven to 400°F.
- Whisk together the softened cream cheese, mayo, salt, white pepper, garlic powder, onion powder, and smoked paprika until smooth. Fold in the cheddar and pimientos.
- Roll out the pie crust dough on a lightly floured surface. Cut into 4×4 inch squares.
- Spread about 1tbsp of the cheese mixture in the center of each square. Place 2 Andouille sausage slices on top of the cheese filling. Fold the four corners of each square to meet in the middle, pressing together the edges.
- Mix together the egg with 1 tsp water, then lightly brush pies with the egg wash.
- Bake until the crust is golden brown (20-25 minutes). Let cool slightly and serve warm.