SAUSAGE AND FETA HAND PIES
These tasty sausage and feta hand pies are adapted from the "Martha Stewart Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 1 dozen
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in a large skillet over medium heat. Crumble sausage into pan; cook, stirring occasionally, until browned, about 4 minutes. Using a slotted spoon, transfer the sausage to a paper-towel-lined plate; set aside.
- Add remaining 2 tablespoons oil to skillet along with the onion; cook, stirring occasionally, for 2 minutes. Add sliced fennel and red pepper flakes; season with salt and pepper. Continue cooking, stirring occasionally, until vegetables are tender, about 8 minutes. Add tomatoes and cook, stirring, until they release their juices, 3 to 4 minutes. Add the reserved sausage, and stir to combine. Remove from heat, and let cool completely. Stir in feta cheese and parsley; set filling aside.
- Preheat oven to 425 degrees, with racks in the upper and lower thirds. Line two baking sheets with parchment paper, and set aside.
- On a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15 by 10 inches. Cut into 6 squares (5 inches each). With a dry pastry brush, sweep off excess flour. Place 1/2 cup filling in the center of each square. Fold up all four corners around the filling, so that the points meet in the center but do not touch (leave about 1/4 inch of space between them). Repeat with remaining piece of dough and filling. Transfer to prepared baking sheets.
- Brush tops of dough with the beaten egg, and sprinkle with fennel seeds. Bake, rotating sheets halfway through, until pies are golden brown and filling is set, about 40 minutes. Cool slightly on a wire rack. Serve warm.
POTATO SAUSAGE HAND PIES
Your family will love these savory hand pies! Mashed potatoes, sausage and cheese is baked inside flaky pie crust for the ultimate handheld dinner.
Provided by Julie Clark
Categories Main Dish
Time 55m
Number Of Ingredients 8
Steps:
- Brown the sausage in a skillet over medium heat. Drain well.
- In a bowl, mix together the sausage, mashed potatoes, cheese and ground mustard.
- Unroll one pie crust on a lightly floured surface. Gently roll the circle into more of a rectangle shape.
- Cut the pie dough rectangle into 6 equal rectangles.
- Spoon about ⅓ cup of mashed potato mixture onto three of the rectangles that you cut. Spoon the mixture out to about ½ inch of the sides of the dough.
- Place the remaining dough rectangles overtop the potato mixture, matching the edges.
- Use the tines of a fork to press the edges together all around the rectangle.
- Use the tines of a fork to poke a few holes in the top of the hand pie to vent.
- Place the hand pies on a non-stick baking sheet.
- Repeat with the remaining 3 pie crusts to make a total of 12 hand pies.
- Make an egg wash by whisking the egg and milk together in a small bowl
- Brush the top of the hand pies lightly with the egg mixture.
- Bake at 400 degrees Fahrenheit for 25 minutes.
- Serve warm with warmed beef gravy for dipping.
- Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 494 kcal, Carbohydrate 39 g, Protein 14 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 52 mg, Sodium 581 mg, Fiber 3 g, ServingSize 1 serving
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