Sausage And Feta Hand Pies Recipes

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.

Steps:

• Roll out pastry to 3mm thick and cut out 4 10cm rounds and 4 15cm rounds.
• Place larger pastry rounds on a lightly greased baking tray and place remaining rounds on a tray lined with food plastic wrap, cover and refrigerate pastry for 15 mins or until ready to make the pies.
• To make the filling, combine the asparagus, sun dried tomatoes, feta cheese, basil, lemon rind and black pepper to taste.
• Divide the filling between the larger pastry rounds leaving a 1cm border around the edge.
• Brush edge with egg and cover with smaller pastry rounds.
• Press edges together to seal, brush tops of pies with egg and cut a few small holes in the tops.
• Bake for 25 minutes in a 190 C oven or until pastry is golden and crisp.

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.