Hand pies have been on my list of foods to make for a while now. They are SO versatile, kids love eating anything they can hold (although Tess turned her nose up at the filling of these 😂), and I just find them so appealing!
These are a joint effort by my husband and I. He made the whole wheat pie dough, I screwed up and forgot to buy ingredients we needed for the filling and created my own invention!😂
Recipe counts as:
💛1/3❤1/3💚1/4💙🥄
☕🥪
Sausage, Feta, and Sundried Tomato Hand Pies
Feel free to substitute italian sausage or chicken sausage (that has been well seasoned!) in place of toulouse.
Prep Time 35 minutes
Cook Time 22 minutes
Total Time 57 minutes
Servings 12 Pies
Ingredients
Dough:
- 14 ounces whole-wheat flour about 3 1/2 cups plus 2 Tbsp., divided
- 1 1/2 tsp salt divided
- 1 tsp baking powder
- 3/4 cup + 2 tbsp tablespoon ice-cold water
- 2/3 cup olive oil
- 1 egg + 1 tsp water
Filling:
- 2 pork sausages I used toulouse
- 1 tbsp olive oil
- 4 oz feta crumbled
- 3/4 cup sundried tomatoes chopped
- 1 small fennel bulb sliced thin
- 1 large yellow onion diced
- 1/2 tsp red pepper flakes
- 3 tbsp parsley chopped
Instructions
To make dough:
-
Preheat oven to 400F. Place 3 1/2 cups flour, 1 1/2 teaspoons salt, and baking powder in a food processor; pulse until combined. Stir together ice-cold water and 2/3 cup oil. With processor running, slowly pour water-and-oil mixture through food chute, processing until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute. Press into a 5-inch disk; wrap in plastic wrap, and chill 30 minutes. Remove from fridge and rest for 5 minutes.
-
Split dough into 12 pieces and roll into balls. With a rolling pin, flatten the dough into very thin circles. Stuff half of the circle with filling, fold over dough, pinch edges, and use a fork to fully seal. Complete for all and cut 3 slits into the top of each pie to release steam. Bake for 22-25 minutes.
To make filling:
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Heat olive oil in a large skillet over medium high heat. Remove sausages from their casings and crumble into the pan. Cook sausage until browned and remove with a slotted spoon onto a paper towel lined plate. In the same pan, saute the onion and fennel. When they're almost done, add red pepper flakes and sundried tomatoes and saute until fragrant. Add the sausage back to the pan and allow to cool for a few minutes. Stir in feta and parsley. Continue with above instructions to fill the pies.
