Sausage Feta Hand Pies: Monday Night Martha
The filling made of crumbled sweet Italian sausage, thinly sliced slightly licorice-y fennel, onion, crushed red pepper flake -- along with 6 diced plum tomatoes, feta cheese and chopped fresh parsley - is delicious. And, even better, this mixture gets stuffed inside a light, flaky and buttery crust.
Seriously, these hand pies rock.
This enthusiasm was not anticipated, because for starters this recipe requires making pie dough. Just the thought of having to make pie dough led to some skepticism - won't that be complicated and time-consuming? But between the rainy weather and the need to do laundry, we figured, might as well do ourselves a favor and make a treat while we're domesticating. The perseverance paid off.
Meanwhile turn your attention to the already mentioned filling. Beginning by crumbling a pound of sweet Italian sausage into a pan and brown. (Or use turkey sausage.)
Once the filling is prepared it is time to roll out the dough and cut it into squares. Martha says 5-inch squares, but 6-inch squares were easier to fold. Also, rectangular shapes were harder to work with, so try and keep them squared-off.
Bake them at 425 degrees for 30-40 minutes until they are golden.
Digging in, there was nothing overpowering -- just a great blend of flavors. Layered and with depth. Sausage feta hand pies would be good for brunch. They would be good for a picnic. There is really not a time they wouldn't be good. Eating savory hand pies put us in a good mood -- we made martinis to accompany the seconds.
And bonus: There was enough extra dough to make some impromptu cherry turnovers.