Feel free to substitute italian sausage or chicken sausage (that has been well seasoned!) in place of toulouse.
14ounceswhole-wheat flourabout 3 1/2 cups plus 2 Tbsp., divided
3/4cup+ 2 tbsp tablespoon ice-cold water
1egg + 1 tsp water
2pork sausagesI used toulouse
1small fennel bulbsliced thin
1large yellow oniondiced
1/2tspred pepper flakes
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:
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.