Home » Hand Pie » Sausage Hand Pies {Carla Hall}

Sausage Hand Pies {Carla Hall}

Sausage Hand Pies

Sausage Hand Pies

I recently accidentally exploded a Diet Pepsi in the freezer  It took a lot of naughty words and scrubbing to clean the very full freezer.  I don’t even remember putting a can in there to chill quick, which is probably why it exploded, right?  As I wiped down piece after piece of food, it was a heads up to the inventory of my freezer.  Stuff needed to get eaten!

I left out a package of chicken sausages I particularly like, to thaw.  They are so versatile, whether I’m putting them into egg bakes, grilling them or slicing them on top of pasta.  As I’d also noticed I had a lot of southern style hash browns, I thought a nice hand pie would go on the menu for dinner the next evening.

Italian Chicken Sausage

Italian Chicken Sausage

I faithfully watch The Chew on weekdays and Carla Hall makes pie crusts for savory or sweet dishes look SO easy.  I particularly like where she throws it into a food processor and pulses.  That one looks like easiest.  I won’t give up my oil pie crusts for apple or berry pies, but for hand pies I’ll turn to Carla’s recipe.

Measure flour, cornmeal and salt into food processor.  Add sliced butter.

Measure flour, cornmeal and salt into food processor. Add sliced butter.

I made the crust first, just because I was impatient to see how it turned out.  Of all of the crusts I’ve watched Carla pulse in the blender, this particular crust she mixed by hand.  What?!?  I wanted to use the food processor, with this cornmeal crust!  I did anyway.  I cut the recipe in half (it’s halved below) and measured the flour, cornmeal and salt into my food processor.

Pulse until mixture looks lke coarse sand

Pulse until mixture looks like coarse sand

I sliced the butter into smaller pieces and pulsed the dough until it looked like coarse sand.

Add water and pulse until dough comes together in a ball

Add water and pulse until dough comes together in a ball

I added the water and pulsed again, and was done, or so I thought.  I emptied the dough onto the counter and formed it into a disc.  It seemed kind of dry and cracked, not very pliable.  I double checked the recipe and realized I’d cut the butter STICK in half, I should have used the whole stick, 1/2 cup!  Duh.

Form dough into a disc

Form dough into a disc

What now?  I tore up the dough and put it back into the food processor and added the missing 1/4 cup butter pieces and pulsed a couple of times.  Yes!  It cut in beautifully and all came together into a nice, pliable disc now.  Ready to roll.  Disaster averted.

Roll dough between pieces of waxed paper or plastic.  Reroll until all dough is used

Roll dough between pieces of waxed paper or plastic. Reroll until all dough is used

I rolled the dough between pieces of waxed paper as suggested.  That’s how I always roll my pie crusts anyway and was happy that Carla used the method as well.  I finally found a 4″ round cup to use as a cutter and kept rolling and cutting my rounds until I’d used all of the dough.  I got 7 rounds out of the dough.  They might have been a little thick, so you might get 8 rounds.

Cut dough into 4" rounds

Cut dough into 4″ rounds

I set them on waxed paper and placed damp paper toweling over the pan to prevent them from drying out while I made the filling.

Saute onions and peppers for 2-3 minutes, add hash browns and saute another 2-3 minutes.  Add diced sausage and saute until all are nicely browned

Sauté onions and peppers for 2-3 minutes, add hash browns and sauté another 2-3 minutes. Add diced sausage and sauté until all are nicely browned

The onions and peppers were salted and sautéed first in a little canola oil in a large nonstick skillet.  I let them go about 3-4 minutes, then added the frozen hash browns. I stirred often, wanting the hash browns to brown a little before adding the sausage.  I let them fry for 3-4 minutes before I added the diced sausage.

Place a couple of tablespoons of filling in the center of each round.  Fold in half, sealing edges and shape into half circle pies.

Place a couple of tablespoons of filling in the center of each round. Fold in half, sealing edges and shape into half circle pies.

I let the mixture fry without turning for 2-3 minutes at a time, to allow them to get deeper brown and caramelized for extra flavor.  When they were a deep color I turned the heat off and let them cool slightly.  Making one pie at a time, I place about 3 tablespoons of filling in the center of a circle then folded it over and sealed the edges with a little water.  I didn’t use a fork to seal them, I left them plain.  I did make 3 cuts in each pie to allow the steam to escape as they baked.

Make 3 vents in each pie to allow steam to escape

Make 3 vents in each pie to allow steam to escape

I placed the pies on a baking sheet I’d sprayed with oil and baked them for 30 minutes, until they were golden brown.  I let them cool for a few minutes and served them for dinner.

Bake 25-30 minutes until golden brown.

Bake 25-30 minutes until golden brown.

The crust was melt in your mouth flaky and delicious, the filling was a nice Italian flavor from the sausages.  If I’d thought more, I’d have put sliced black olives or even Kalamata olives in the mixture for little extra bursts of flavor.  This filling can be very versatile.

Sausage Hand Pie

Sausage Hand Pie

Note: I had half of the filling left and reheated it in a skillet the next day, added a fried egg on top and had it for breakfast.  The filling would easily stretch if you wanted to double the crust recipe (back to its original volume!) to make more servings.

Sausage Hand Pie

Sausage Hand Pie

Sausage Hand Pies

Sausage Filling:

2 tablespoons canola oil
1/2 cup onion; diced
1/2 red bell pepper; diced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups Southern style hash browns (the cube ones)
4 chicken sausages; diced (I used Italian flavored sausages)

Sauté onions, peppers and salt in oil over medium heat in a nonstick skillet.

When onions are almost translucent add the hash browns and sauté another 2-3 minutes.

Add diced sausages and sauté for 7-8 minutes until most of the mixture is browned and caramelized.

Hand Pie Dough:

1 cups flour (plus more to dust)
1/2 cup yellow cornmeal
1/2 teaspoon Salt
1/2 cup cold butter (thinly sliced)
1/4 cup ice cold water

Measure flour, cornmeal and salt into a food processor.  Add butter and pulse until mixture resembles sand.  Add water and pulse until dough forms a ball.

Or measure flour, cornmeal and salt into a large mixing bowl.  Add butter and cut into dry mixture with a pastry cutter until mixture is fine crumbs.  Add water and stir until ingredients are mixed and form a ball.

Place dough on counter and form into a disk.  Place between pieces of waxed paper or plastic wrap and roll to 1/4″ thickness.  Cut into 4″ circles. (I used a large cup that was 4″ across).  Place on waxed paper and cover with damp cloth until ready to use.

In the center of each circle place several tablespoons of the sausage mixture and fold dough over in half, sealing with a dab of water.  Place on a lightly oiled sheet pan and press around the edges with a fork if desired.  Make 3 cuts in the top of each hand pie to allow steam to escape.

Bake for 25-30 minutes or until hand pies are golden brown.  Allow to cool before serving.

Makes 7-8 hand pies

Adapted from The ChewTiara Logo

3 thoughts on “Sausage Hand Pies {Carla Hall}

Tell me your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.