3Cheese Italian Chicken Hand Pies

Name: 3Cheese Italian Chicken Hand Pies
Cook time: 35 min
Ingredients: 2 tablespoon extra virgin olive oil; 1/2 medium onion, finely diced; 2 cloves garlic, finely minced; 8 ounce sweet italian chicken sausage, casing removed; 2 tablespoon 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

1 rating

Jan 30, 2015 | 1:07 pm

thymeforcocktails

Thyme for Cocktails

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.

Deliver Ingredients

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.