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Hand pies have long been cherished as a beloved comfort food, offering the perfect combination of convenience and heartiness. These portable pastries are ideal for a variety of occasions, whether it’s a cozy family dinner, a festive gathering, or a casual picnic. Among the myriad of hand pie recipes, Sausage & Mushroom Hand Pies stand out for their deliciously savory filling and flaky crust, making them a crowd-pleaser that never fails to impress.

Savory Sausage and Mushroom Hand Pies

Discover the joy of making Sausage & Mushroom Hand Pies, a comforting and portable treat perfect for any occasion. With a flaky homemade crust and a savory filling featuring ground Italian sausage, earthy mushrooms, and aromatic spices, these hand pies are sure to impress everyone. This easy-to-follow recipe highlights the importance of fresh ingredients and offers step-by-step guidance for crafting the perfect dough and filling. Enjoy a delicious dish that brings warmth and nostalgia to your table!
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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 (choose mild or spicy based on your preference)

1 cup mushrooms, finely chopped (cremini or button mushrooms work well)

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, for an extra cheesy flavor)

1 egg, beaten (for the egg wash)

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Make the Dough:

    - In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Whisk together until well blended.

      - Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter remaining.

        - Gradually add ice water to the mixture, one tablespoon at a time, mixing gently after each addition. Stop adding water once the dough begins to come together. Avoid overmixing to keep the crust tender.

          - Divide the dough into two equal disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour to firm up.

            Prepare the Filling:

              - In a large skillet, heat over medium heat and add the ground Italian sausage. Cook until browned, breaking it apart with a spatula as it cooks. If there’s excess fat, drain it off.

                - Add the chopped onions and minced garlic to the skillet. Sauté until the onions are translucent and softened, about 3-4 minutes.

                  - Stir in the finely chopped mushrooms, dried thyme, and black pepper. Continue cooking until the mushrooms are tender and all ingredients are well combined, then remove the skillet from heat.

                    - If desired, stir in shredded cheddar cheese until melted and fully incorporated. Allow the filling to cool slightly before use.

                      Assemble the Hand Pies:

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

                          - On a lightly floured surface, roll out one disk of dough to approximately 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles from the dough.

                            - Place a generous spoonful of the sausage and mushroom filling in the center of each dough circle, being careful to leave space around the edges.

                              - Fold the dough over to form a half-moon shape, then press the edges together firmly. Use a fork to crimp the edges and ensure they are sealed tightly.

                                - Repeat this process with the remaining dough and filling until all hand pies are assembled.

                                  Bake the Hand Pies:

                                    - Arrange the filled hand pies on the prepared baking sheet. Brush the tops with the beaten egg to achieve a beautiful golden color during baking.

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

                                        Serve:

                                          - Allow the hand pies to cool for a few minutes on a wire rack before serving. If desired, sprinkle with fresh chopped parsley for a lovely garnish.

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

                                              Presentation Tips: Serve on a rustic wooden board or a bright platter with a small bowl of marinara sauce or ranch dressing for dipping. Add a sprinkle of fresh herbs for an elegant touch!