St. Paddy’s Day - Bacon Potato and Cheddar Pocket Pies

St. Paddy’s Day - Bacon Potato and Cheddar Pocket Pies
  • Prep Time: 30
  • Total Time: 45
  • Servings: 6

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About this Recipe

You are sure to enjoy these bite sized pockets of deliciousness!


2 TENDERFLAKE® Frozen Deep Dish Pie Shells
.33 cup (75 mL) Mashed potato (leftover or store bought)
3 tbsp (45 mL) Grated Cheddar cheese
3-4 Strips MAPLE LEAF® Ready Crisp Bacon, chopped into small pieces
1 tsp (5 mL) Dijon mustard
2 tsp (10 mL) Finely chopped chives
Pepper for seasoning
1 egg, beaten
1 tbsp (15 mL) Milk


PREHEAT oven to 400°F (200°C).

REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes.

MIX together mashed potato, cheese, bacon, mustard, chives and pepper.

REMOVE pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.

CUT out six shapes form each pie shell using a (2¾-inch x 3½-inch/7 cm x 9 cm) cookie cutter. Set any leftover dough aside.

DIVIDE filling mixture evenly between 6 cut outs, leaving a ¼-inch (5 mm) border. Top each pastry with remaining cut outs. Gently press edges together, and crimp with a fork. Brush tops lightly with milk.

BAKE for 12-15 minutes, or until pastry is golden. Allow pies to rest for 10 minutes before serving.


tips: If dough gets too warm while preparing pies, refrigerate for at least 15 minutes before baking.

Use any leftover dough to cut out shapes to decorate top. Brush back with milk or egg wash to affix to pie and bake as directed above.

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