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Pies from mashed potatoes in a frying pan

Skillet Mashed Potato Hand Pies

A simple, delicious dinner for the whole family! These skillet mashed potato hand pies are made from everyday ingredients you'll find in any kitchen. It's a dish you can easily riff on and vary just by changing up the filling!

Julia M.

Recipe author

Pies from mashed potatoes in a frying pan

Composition / ingredients

Servings:

Potatoes

700

Eggs

Flour

Butter

Salt

Ground pork and beef

400

Onion

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 37 % 11 g

Carbohydrates 40 % 12 g

171 kcal

GI: 83 / 0 / 17

Cooking method

Step 1:

How do you make skillet mashed potato hand pies? Gather your ingredients. You can use any kind of ground meat for the filling — I'm using ground pork and beef. Peel the potatoes and rinse them under running water.
Step 2:

Cover the peeled potatoes with water, bring to a boil, and cook until tender — about 20 minutes. Salt the water as they cook. Drain the cooked potatoes, add the butter, and mash to a smooth purée. Let the mash cool to warm, so you can handle it with your hands.
Step 3:

For the filling, peel the onion, rinse it in cold water, and finely chop it. Pour the oil into a skillet and fry the chopped onion for 2–3 minutes.
Step 4:

Then add the ground meat to the pan and fry it with the onion for 12–15 minutes. Season with salt and spices to taste. Let the cooked filling cool.
Step 5:

Add the eggs and flour to the mashed potatoes and mix well until smooth. The potato dough shouldn't be runny — it should shape easily.
Step 6:

Grease your hands with oil, take a little potato dough, and flatten it into a round. Put some of the meat filling in the center and seal it into a pie.
Step 7:

Fry the potato pies on both sides until golden.
Step 8:

The potato pies are ready — a satisfying meal all on their own! Enjoy!

Since everyone's sense of salt, sweetness, bitterness, heat, and acidity is different, always season to your own taste. If you're using a spice for the first time, remember that some are easy to overdo — chili especially.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
To keep your eyes from stinging when you cut onions, rinse the onion and knife in cold water. Rubbing the cutting board with a slice of lemon beforehand keeps it from absorbing the oniony smell.