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Beef Sausage Hand Pies with Flaky Crust

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These Beef Sausage Hand Pies feature a delightfully flaky crust filled with savory pork sausage and fresh herbs. Perfect for parties or as a comforting snack, they are sure to satisfy your cravings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (225g) unsalted butter, cold and cubed
  • 6–8 tablespoons ice water
  • 1 pound (450g) pork sausage, casings removed
  • 1 cup (150g) finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt (adjust to taste)
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 egg (for egg wash)

Instructions

  1. Prepare the flaky pastry: In a large mixing bowl, combine 2 ½ cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar. Mix well until evenly distributed.
  2. Add the cold butter: Add 1 cup of cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. This step is crucial for a flaky texture.
  3. Add ice water: Gradually add 6-8 tablespoons of ice water, mixing until the dough starts to come together. Avoid overworking the dough; it should be slightly shaggy but hold together when pressed.
  4. Chill the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps relax the gluten and solidify the butter, enhancing the flakiness.
  5. Prepare the sausage filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of finely chopped onion and sauté until translucent, about 5 minutes. Stir in 2 minced garlic cloves and cook for an additional minute until fragrant.
  6. Add the sausage: Add 1 pound of pork sausage to the skillet. Cook until browned and fully cooked, breaking it up with a spoon as it cooks, about 8-10 minutes. Drain excess fat if necessary.
  7. Season the filling: Stir in 1 teaspoon of fresh thyme, 1 teaspoon of fresh rosemary, ½ teaspoon of smoked paprika, ¼ teaspoon black pepper, and ¼ teaspoon salt. Add 1 tablespoon of Dijon mustard and 1 tablespoon of Worcestershire sauce. Mix well and let cool slightly.
  8. Roll out the dough: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles using a 4-5 inch round cutter. You should get about 8-10 circles.
  9. Fill the hand pies: Place about 2 tablespoons of the sausage filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal. Crimp with a fork for a decorative touch and to ensure they don’t open during baking.
  10. Prepare for baking: Preheat your oven to 400°F (200°C). Place the hand pies on a baking sheet lined with parchment paper. Brush the tops with a beaten egg for a golden finish.
  11. Bake: Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and flaky. Keep an eye on them to avoid burning; the edges should be crisp and the filling bubbling slightly.

Nutrition

Keywords: Ensure your butter and water are ice-cold to create a flaky texture. Avoid overmixing the pastry dough to prevent a tough crust.

Find it online: https://crumella.com/beef-sausage-hand-pies-with-flaky-crust/