Savory Sausage and Mushroom Hand Pies

Hand pies are one of those culinary creations that effortlessly marry convenience with comfort. These delightful pastries are hand-held, portable, and versatile, making them perfect for any occasion, from casual snacks to elegant gatherings. With a golden, flaky crust encasing a savory filling, they provide a satisfying bite that is both hearty and flavorful. Among the myriad of hand pie variations, our savory sausage and mushroom hand pies stand out as a comforting favorite, rich in flavor and easy to prepare.

Savory Sausage and Mushroom Hand Pies

Discover the joy of making savory sausage and mushroom hand pies, the perfect blend of convenience and comfort. These hand-held pastries feature a flaky, homemade crust filled with a delicious mix of Italian sausage, earthy mushrooms, and cream cheese, creating a satisfying bite for any occasion. Ideal for snacks, appetizers, or main courses, this easy-to-follow recipe will elevate your cooking skills and impress your family and friends. Enjoy a fun cooking adventure!

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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 (mild or spicy, depending 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 large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

- Gradually add ice water, a tablespoon at a time, mixing until the dough comes together. Split the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make the Filling:

- In a skillet over medium heat, add the Italian sausage, breaking it up with a spoon. Cook until browned and fully cooked, about 5-7 minutes.

- Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent, about 3-4 minutes.

- Stir in the chopped mushrooms, thyme, oregano, salt, and pepper. Cook until the mushrooms are tender and have released their moisture, about 5 minutes.

- Remove from heat and stir in the cream cheese until well combined. Let the filling cool slightly.

Assemble the Hand Pies:

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

- On a lightly floured surface, roll out one disc of pastry to about 1/8-inch thickness. Cut out circles with a 5-inch diameter (or your desired size).

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

- Brush the edges with the beaten egg. Fold the pastry over the filling, sealing the edges by pressing with a fork or crimping with your fingers.

- Repeat with the second disc of pastry until all filling and dough is used.

Bake the Hand Pies:

- Place the hand pies on the prepared baking sheet. Brush the tops with the remaining beaten egg.

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

- Bake for 25-30 minutes, or until golden brown.

Serve:

- Allow the hand pies to cool for a few minutes before serving. These can be enjoyed warm or at room temperature and pair beautifully with a side of marinara sauce for dipping!

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