Savory Sausage and Mushroom Hand Pies

Hand pies, often referred to as pasties or empanadas in different cultures, are small, portable pastries that can be enjoyed on the go. They have a rich history, with variations found across the globe, from the Cornish pasties of England to the savory empanadas of Latin America. Each culture has its own spin on the hand pie concept, showcasing a variety of fillings that reflect local ingredients and culinary traditions.

Savory Sausage and Mushroom Hand Pies

Discover the comfort of savory sausage and mushroom hand pies, a delightful pastry that's perfect for any occasion. These versatile pockets are filled with a rich blend of Italian sausage, earthy mushrooms, and creamy cheese, all encased in a flaky homemade pastry. Enjoy them warm or at room temperature, making them an excellent choice for gatherings or cozy nights in. This approachable recipe invites home cooks of all levels to create a truly satisfying meal bursting with flavor. Try making these hand pies and experience the joy of homemade comfort food!

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Ingredients

For the Pastry:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/4 cup ice water

For the Filling:

1 lb Italian sausage (choose mild or spicy based on your preference)

1 cup button mushrooms, finely chopped

1 medium onion, finely diced

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

1/4 cup cream cheese, softened

1 egg, beaten (for egg wash)

Instructions

Prepare the Pastry:

- In a spacious mixing bowl, combine the flour and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, mix until the texture resembles coarse crumbs.

- Gradually incorporate the ice water, one tablespoon at a time, mixing until the dough starts to come together. Divide the dough into two equal discs. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes to firm up.

Make the Filling:

- Heat a skillet over medium heat and add the Italian sausage. Use a wooden spoon to break the sausage into smaller pieces. Cook until it’s browned and fully cooked through, approximately 5-7 minutes.

- Add the diced onion and minced garlic to the skillet. Sauté for about 3-4 minutes, or until the onion becomes translucent.

- Stir in the chopped mushrooms, dried thyme, oregano, salt, and pepper. Continue cooking until the mushrooms have softened and their moisture has mostly evaporated, around 5 minutes.

- Remove the skillet from heat and mix in the softened cream cheese until evenly distributed. Allow the filling to cool for a few moments.

Assemble the Hand Pies:

- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.

- On a lightly floured surface, roll out one disc of pastry to a thickness of about 1/8 inch. Use a round cutter to cut out circles that are 5 inches in diameter (or any size you prefer).

- Place 1-2 tablespoons of the sausage and mushroom filling in the center of each pastry circle, ensuring there is space around the edges.

- Brush the edges of the pastry with the beaten egg. Fold the pastry over the filling to create a half-moon shape. Seal the edges by pressing down with a fork or crimping with your fingers for a decorative touch.

- Repeat this process with the second disc of pastry until all filling and dough is utilized.

Bake the Hand Pies:

- Arrange the hand pies on the prepared baking sheet. Brush the tops with the remaining beaten egg for a shiny finish.

- Cut small slits in the top of each pie to allow steam to escape during baking.

- Bake in the preheated oven for 25-30 minutes, or until the hand pies are golden brown.

Serve:

- Let the hand pies cool for a few minutes before serving. These delicious treats can be enjoyed warm or at room temperature. For an extra touch, serve with a side of marinara sauce for dipping!

Prep Time, Total Time, Servings: 30 minutes | 1 hour | Makes 12 hand pies