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Kale and Sausage Hand Pies

I adore small pies. Sweet and savory. They’re cute and just the right serving size. I used a chicken maple sausage from Vernon Family Farms and a jalapeno chipotle from Miner Family Farms. Yum.




What you need:

  • Your favorite pie crust recipe doubled
  • 1/2 onion, chopped
  • 2 tbs EVOO
  • 2 tbs butter
  • 1 sm bunch dinosaur kale, ribs removed, chopped
  • 2 lg sausage links, cooked and crumbled
  • 1/2 c shredded mozzarella
  • 2 eggs, lightly beaten
  • Freshly ground sea salt and black pepper

What you do:

  • Heat oven as directed by your pie crust recipe.
  • On floured surface, roll out half the dough to 1/4″ thickness.
  • Using handpie mold, biscuit or lg cookie cutter, cut even number of rounds.
  • Place on parchment lined baking sheet.
  • In lg sautépan, melt EVOO and butter over med-high heat.
  • Add onion and cook until soft, about 3-5 min.
  • Add kale and garlic.
  • Season with salt and pepper and cook until kale is wilted, about 3 min.
  • Transfer to lg bowl and add crumbled sausage and cheese.
  • Spoon enough mixture in heaping mound on half of the pie rounds, leaving 1/2″ border.
  • Brush edges with egg and top with unfilled pie round.
  • Seal (either as directed by mold, or by pressing edges with fingers firmly).
  • Cut vents in top of each pie.
  • Add a sm amount of water to remaining egg and brush top of each pie with egg wash.
  • Bake until golden brown and crisp, 20-30 min depending on size of pie.
  • Let cool slightly on wire rack.
  • Serve warm or at room temperature.