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Hand pies have captured the hearts and appetites of food lovers around the globe, offering a delightful combination of convenience and flavor. These portable pastries, filled with a variety of delicious ingredients, are celebrated in various cuisines—from the empanadas of Latin America to the pasties of the United Kingdom. Each version brings its unique cultural twist, but the essence remains the same: a satisfying filling encased in a flaky crust. Among these delightful options, savory sausage and mushroom hand pies stand out for their comforting, hearty nature, making them a beloved choice for family meals, snacks, or party appetizers.

Savory Sausage and Mushroom Hand Pies

Discover the joy of savory sausage and mushroom hand pies, a delightful fusion of convenience and flavor. These comforting pastries are perfect as family meals, snacks, or party treats. With a flaky crust and a rich filling of ground sausage and earthy mushrooms, each bite offers heartwarming satisfaction. Adapt the recipe to suit your taste—try different meats, mushrooms, or cheese. Homemade or store-bought options make these hand pies a quick and delicious dish for any occasion.
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Ingredients
  

1 lb (450g) ground sausage (your choice of pork or turkey)

1 cup mushrooms, finely chopped (select any variety you prefer)

1 small onion, finely diced

2 cloves garlic, minced

1 tsp dried thyme

1 tsp dried oregano

Salt and pepper, to taste

1 cup shredded cheddar cheese

1 package (14 oz) refrigerated pie crusts (or make your own from scratch)

1 egg, beaten (for egg wash)

1 tbsp olive oil

Fresh parsley, chopped (for optional garnish)

Instructions
 

Cook the Sausage Mixture:

    In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 2-3 minutes. Add the ground sausage to the skillet. Cook until the sausage is browned and crumbly, ensuring to break it apart with a wooden spoon. If there’s excess fat in the skillet, drain it to ensure a less greasy filling.

      Add Mushroom and Seasonings:

        Stir in the finely chopped mushrooms, thyme, oregano, salt, and pepper. Cook the mixture until the mushrooms are tender, and all excess moisture has evaporated, roughly 5-7 minutes. Remove from heat and mix in the shredded cheddar cheese until melted and well combined. Allow the filling to cool slightly before handling.

          Prepare the Pie Crusts:

            Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the pie crusts until they are about 1/8 inch thick. Using a round cutter (approximately 4-5 inches in diameter), cut out circles from the dough, yielding around 12 circles.

              Fill the Hand Pies:

                Spoon about 2 tablespoons of the sausage and mushroom mixture into the center of each dough circle. Take care not to overfill to prevent spillage during baking. Fold the dough over to create a semi-circle shape and press the edges firmly together. Use a fork to crimp the edges, ensuring they are sealed properly.

                  Egg Wash and Bake:

                    Arrange the filled hand pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to promote a golden, crispy finish. Make several small slits on the top of each pie to allow steam to escape during baking.

                      Bake:

                        Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the pies turn golden brown and flaky.

                          Serve:

                            Once baked, remove the hand pies from the oven and let them cool slightly on a wire rack. If desired, garnish with freshly chopped parsley for a vibrant touch. Serve warm and indulge in the delightful flavors of your savory sausage and mushroom hand pies!

                              Prep Time: 20 min | Total Time: 50 min | Servings: 6-8