Preparation

• Preheat the oven to 375 degrees. Have ready a 12-cup standard muffin tin.

• Poke holes in the potato with the tines of a fork, and bake or microwave until tender. Alternatively, peel the potato and boil until tender. Set the potato aside until it is cool enough to handle. If you have baked or microwaved the potato, split it open and fluff the interior with a fork. If you have boiled the potato, cut it into ½-inch chunks. If you have not used the oven, preheat it to 375 degrees.

• Spread the bacon pieces in a single layer on a rimmed baking sheet, place in the oven and cook until crisp, 8 to 10 minutes. Remove from the oven and drain on paper towels.

• While the bacon is cooking, lightly flour a clean work surface. Unwrap the dough, place it on the floured work surface and flour the top lightly. Roll out the dough into a large circle ¼-inch thick. You will need 12 circles 4 inches in diameter and 12 circles 3 inches in diameter. Using a round biscuit or cookie cutter, cut out the 4-inch circles first, then, with the 3-inch cutter, cut out the smaller circles. You will need to gather the dough and reroll them once to cut out enough circles.

• Handling the dough circles gently, lift the larger circles and press them into the muffin cups, patching any tears by pinching them together or plugging them with a dough scrap. Break the eggs into a measuring pitcher or a small bowl with a pouring spout and beat until combined. Divide the potato among the bottom crusts. Top the potato with the bacon pieces and chives, dividing them evenly, and then pour about 2 teaspoons of the beaten eggs into each muffin cup. Working quickly, top the egg with the cheese, dividing it evenly, and then with the small dough circles. Gently press the edges of the dough circles together, and cut a small slash or poke holes in the top of each pie with a sharp knife tip or the tines of a fork. Refrigerate the assembled pies for 30 minutes.

• Bake the pies until slightly puffed and golden, about 20 minutes. Remove from the oven and let cool on a baking rack for 10 minutes. Run a sharp, thin knife around the edge of each pie to loosen it from the cup. Then, using the knife tip or a fork, gently pry each pie upward so you can grab it with your fingertips and lift it out of the tin. Serve immediately.

The pies can be kept in an airtight container at room temperature for up to 24 hours. Reheat in a 375-degree oven for about 7 minutes. These pies cannot be frozen.

For crust see (Flaky Butter Crust)