Best Sausage And Feta Hand Pies Recipes

SAUSAGE AND FETA HAND PIES

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.

SAUSAGE, PEPPER AND FETA HAND PIES

Steps:

• Begin by making the filling. Set a large nonstick skillet over medium-high heat. Add in the sausage and cook until browned and cooked through (using a wooden spoon to break it up into smaller pieces as it cooks - if it starts to stick, add a little olive oil to the pan). Use a slotted spoon to transfer the sausage to a medium bowl. Set aside. Drain any fat from the skillet if there is any.
• Set the skillet over medium heat and add in the olive oil. Add in the onion and pepper. Cook for about 5 to 6 minutes, until tender. Add in the garlic, oregano, salt and pepper. Cook for 30 seconds. Turn off the heat and transfer to the bowl with the sausage, mix to combine and set aside.
• Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper and set aside.
• On a lightly floured surface, roll out the pie dough to about ¼ inch in thickness. Using a large round cookie or biscuit cutter, cut out circles from the dough. Re-roll the dough and cut out as many rounds as you can.
• Drain off any liquid that may have accumulated from the bowl with the sausage mixture. Top each circle with about 1 ½ tablespoons of the sausage mixture and then top with some of the cheese. Brush the edges of the circle lightly with water, fold in half (gently stretching the dough as needed) and press the edges to seal. Use a fork to then crimp the edges. Transfer the pie to the prepared baking sheet and repeat with the remaining circles.
• In a small bowl, beat together the egg and water. Brush the tops of the pies with the mixture and then sprinkle with a little sea salt. Make a few small slits in the top of each pie to vent.
• Bake for 25 to 30 minutes, rotating the pan once through baking, until the pies are golden brown. Let cool slightly before serving.