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Hand pies have long been cherished as a delightful comfort food, merging the best of flaky pastry with rich, savory fillings. Whether enjoyed as a snack, an appetizer, or a main dish, these portable treats offer a world of flavor in each bite. In this recipe, we focus on a mouthwatering combination of Italian sausage and mushrooms, two ingredients that not only complement each other beautifully but also bring a robust depth of flavor to the table.

Savory Sausage and Mushroom Hand Pies

Discover the ultimate comfort food with these savory sausage and mushroom hand pies! Perfect for any occasion, these flaky pastries are filled with a delicious mixture of Italian sausage, earthy mushrooms, and aromatic spices. Easy to make from scratch, this recipe guides you through creating tender dough and a flavorful filling that will satisfy your cravings. Great as snacks, appetizers, or a hearty main course, they are sure to impress friends and family alike! Enjoy the delightful blend of flavors with every bite.

Ingredients
  

For the Dough:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

1 cup unsalted butter, cold and cubed

6-8 tablespoons ice water

For the Filling:

1 lb ground Italian sausage (mild or spicy, based on preference)

1 cup mushrooms, finely chopped (such as cremini or button)

1/2 cup onions, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon black pepper

1 cup shredded cheddar cheese (optional)

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Make the Dough:

    - In a large bowl, whisk together the flour, salt, and sugar.

      - Add the cubed butter and, using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

        - Gradually add ice water, one tablespoon at a time, mixing until the dough begins to hold together. Do not overmix.

          - Divide the dough into two equal disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

            Prepare the Filling:

              - In a large skillet over medium heat, add the ground sausage and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.

                - Add the chopped onions and garlic to the skillet and sauté until softened, about 3-4 minutes.

                  - Stir in the chopped mushrooms, thyme, and black pepper. Cook until the mushrooms are tender and the mixture is well-combined. Remove from heat.

                    - If using, stir in the shredded cheddar cheese until melted and evenly mixed. Allow the filling to cool slightly.

                      Assemble the Hand Pies:

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

                          - Roll out one disk of dough on a floured surface to about 1/8 inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut circles from the dough.

                            - Place a spoonful of the sausage and mushroom filling in the center of each circle, leaving space at the edges.

                              - Fold the dough over to create a half-moon shape and press the edges together. Use a fork to crimp the edges and seal them tightly.

                                - Repeat with the remaining dough and filling.

                                  Bake the Hand Pies:

                                    - Place the filled hand pies on the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.

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

                                        Serve:

                                          - Let the hand pies cool for a few minutes before serving. Garnish with chopped parsley if desired.

                                            Prep Time, Total Time, Servings: 1 hour | 2 hours | 12 hand pies