January 30, 2015
Cheesy, savory hand pies full of sweet Italian chicken sausage and sun-dried tomatoes wrapped in a flaky crust. Serve with a side of homemade pizza sauce or your favorite marinara.
Notes
Be sure to drain the ricotta. Filling may be made ahead of time. Substitute homemade pie crust.
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1/2 medium onion, finely diced
- 2 cloves garlic, finely minced
- 8 Ounces sweet Italian chicken sausage, casing removed
- 2 Tablespoons finely diced sun-dried tomatoes
- 1 Teaspoon Italian seasoning
- 1/2 Teaspoon red pepper flake
- 1 Cup grated mozzarella cheese
- 1/4 Cup grated Parmesan cheese
- 1/4 Cup ricotta cheese, drained
- 2 refrigerated pie crusts (1 box contains 2)
- 1 egg
Directions
- Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper or silicone mats, set aside.
- Heat a large non-stick skillet over medium heat. Add olive oil, onion, garlic and sausage. Break up sausage into fine pieces; cook 5-6 minutes. Stir in sundried tomatoes, Italian seasoning and red pepper flake; cook 3-4 minutes. Remove mixture from skillet and drain on a paper towel lined plate.
- In a medium bowl stir together mozzarella, Parmesan, ricotta cheese and sausage mixture until well blended. Set aside.
- Roll 1 piecrust out on a lightly floured surface to ⅛ inch thick. Use a 3 inch biscuit cutter or glass to cut out 12 circles of dough. Roll out scraps if needed to get 12 rounds. Repeat with second piecrust.
- Place 6 rounds on each baking sheet. Evenly divide sausage and cheese mixture between pies, approximately 2-3 tablespoons each. Place remaining dough on each pie, crimp edges with a fork to seal. Cut a slit in each hand pie.
- In a small bowl whisk egg with 1 tablespoon water, brush each pie with egg wash. Bake 12-15 minutes until golden brown. Serve warm with a side of marinara or pizza sauce.