Sausage And Feta Hand Pies Recipes

SAUSAGE AND FETA HAND PIES

Sausage and Feta Hand Pies image

These tasty sausage and feta hand pies are adapted from the "Martha Stewart Baking Handbook."

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Makes 1 dozen

Number Of Ingredients 13

Ingredients

1/4 cup extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 large onion, thinly sliced
1 small head fennel (about 1 pound), trimmed, cored, and thinly sliced
1/2 teaspoon crushed red pepper flakes (optional)
Coarse salt and freshly ground black pepper
6 plum tomatoes, quartered lengthwise, seeded and cut into 1/2-inch dice
8 ounces feta cheese, crumbled
1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
All-purpose flour, for dusting
Pate Brisee for Plum Crumb Pie
1 large egg, lightly beaten
3 tablespoons fennel seeds

Steps:

Heat 2 tablespoons oil in a large skillet over medium heat. Crumble sausage into pan; cook, stirring occasionally, until browned, about 4 minutes. Using a slotted spoon, transfer the sausage to a paper-towel-lined plate; set aside.
Add remaining 2 tablespoons oil to skillet along with the onion; cook, stirring occasionally, for 2 minutes. Add sliced fennel and red pepper flakes; season with salt and pepper. Continue cooking, stirring occasionally, until vegetables are tender, about 8 minutes. Add tomatoes and cook, stirring, until they release their juices, 3 to 4 minutes. Add the reserved sausage, and stir to combine. Remove from heat, and let cool completely. Stir in feta cheese and parsley; set filling aside.
Preheat oven to 425 degrees, with racks in the upper and lower thirds. Line two baking sheets with parchment paper, and set aside.
On a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15 by 10 inches. Cut into 6 squares (5 inches each). With a dry pastry brush, sweep off excess flour. Place 1/2 cup filling in the center of each square. Fold up all four corners around the filling, so that the points meet in the center but do not touch (leave about 1/4 inch of space between them). Repeat with remaining piece of dough and filling. Transfer to prepared baking sheets.
Brush tops of dough with the beaten egg, and sprinkle with fennel seeds. Bake, rotating sheets halfway through, until pies are golden brown and filling is set, about 40 minutes. Cool slightly on a wire rack. Serve warm.

SAVORY FETA PIES

Savory Feta Pies image

Pie pastry circles filled with feta cheese and a seasoned ground beef mixture for a wedding of savory sensations that is then baked to a golden finish. I make this when company comes over, and they all rave about it. It's the feta cheese that gives it a gourmet flavor, and the crust comes out very flakey and buttery. Marinated beef cuts also work well.

Provided by SARAHBARNETT

Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 small onion, sliced
1 pound lean ground beef
1 small tomato, diced
1 teaspoon garlic powder
½ teaspoon ground coriander
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
salt and pepper to taste
1 egg, beaten
1 cup feta cheese
2 (9 inch) frozen pie crusts, thawed

Steps:

Heat oil in a large skillet over medium high heat. Saute onion until soft, about 2 minutes. Add beef and brown slightly; drain excess fat. Stir in tomato, garlic powder, coriander, oregano, cayenne pepper, salt and pepper and cook until meat is evenly browned, 10 to 15 minutes. Remove from heat and set aside.
Preheat oven to 400 degrees F (200 degrees C).
Remove one pie crust from pan and roll out on a lightly floured surface. Cut pastry into four 6 inch circles; place circles on lined cookie sheet and lightly brush with egg beat. Place 1/4 cup of feta cheese onto each circle and top with some beef mixture, leaving enough room to seal dough 'pockets'.
Remove second pie crust from pan and roll out on lightly floured surface. Cut pastry into four 6 inch circles, as with first pie crust. Brush one side of each circle with egg beat and place, egg-side-down, on top of prepared pie circles. Pinch crusts together to seal around the edges. Use dough scraps to fill any holes or tears in the pie 'pockets'. Brush tops with egg beat and make a small slit in the top of each pie (to allow steam to escape).
Bake in the preheated oven for 15 to 25 minutes, or until cooked through and golden brown.

Nutrition Facts : Calories 997.7 calories, Carbohydrate 49.1 g, Cholesterol 187.7 mg, Fat 72.1 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 27.3 g, Sodium 1371 mg, Sugar 4.1 g

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