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Savory hand pies are a delightful fusion of flavors wrapped in a flaky, golden crust, offering a satisfying bite that appeals to a wide range of palates. These portable pastries are not only versatile but also incredibly easy to prepare, making them a favorite for gatherings, parties, or even cozy family dinners. The combination of ground pork sausage and cremini mushrooms in this recipe creates a rich and hearty filling, perfect for those looking to indulge in a comforting dish that packs a punch of flavor.

Savory Sausage and Mushroom Hand Pies

Dive into the delicious world of savory sausage and mushroom hand pies with this easy-to-follow recipe! These delightful pastries are bursting with flavor, featuring a rich filling of ground pork sausage and earthy cremini mushrooms, all wrapped in a flaky, golden crust. Perfect for gatherings or cozy dinners, they adapt to any occasion. Enjoy them warm with your favorite dipping sauces for a satisfying treat that brings family and friends together around the table.
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Ingredients
  

1 lb (450g) ground pork sausage (or your preferred sausage variant)

8 oz (225g) cremini mushrooms, finely chopped

1 small onion, diced

2 cloves garlic, minced

1 tsp dried thyme

1 tsp dried oregano

Salt and black pepper to taste

2 tbsp olive oil

1 cup (100g) shredded sharp cheddar cheese

1/4 cup (15g) fresh parsley, finely chopped

2 sheets of puff pastry, thawed

1 egg, beaten (for egg wash)

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

    Cook the Sausage: In a large skillet over medium heat, add the ground pork sausage. Cook for about 5-7 minutes, stirring regularly, until browned and crumbled. Once done, drain any excess fat and set the sausage aside in a bowl.

      Sauté Vegetables: In the same skillet, add 2 tablespoons of olive oil. When the oil is hot, add the diced onion. Sauté for approximately 3-4 minutes until the onion becomes translucent and soft. Then, stir in the minced garlic and cook for an additional minute, stirring continuously to prevent burning.

        Add Mushrooms and Herbs: Introduce the finely chopped cremini mushrooms to the skillet. Cook the mixture, stirring occasionally, for about 5 minutes until the mushrooms soften and any released moisture evaporates. To this, add the dried thyme, dried oregano, salt, and black pepper, mixing well to combine the flavors.

          Combine Filling: Take the skillet off the heat. Add the cooked sausage, shredded sharp cheddar cheese, and chopped parsley into the mushroom mixture. Stir until all ingredients are evenly mixed and let the filling cool slightly to handle.

            Prepare the Pastry: On a lightly floured surface, unroll the thawed puff pastry sheets. Cut each sheet into four equal squares, yielding a total of 8 pastry squares.

              Assemble the Hand Pies: Place a generous spoonful of the sausage and mushroom filling on one half of each pastry square, leaving a small border around the edges. Fold the other half of the pastry over the filling to create a pocket, and use a fork to crimp the edges to seal them securely.

                Brush with Egg Wash: Arrange the assembled hand pies on the prepared baking sheet. Lightly brush the tops with the beaten egg to give them a golden, shiny finish as they bake.

                  Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the hand pies are puffed up and golden brown.

                    Cool and Serve: Once baked, allow the hand pies to cool for a few minutes on the baking sheet. Serve warm as a delightful appetizer or snack that everyone will enjoy!

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 8 hand pies

                        - Presentation Tips: Serve the hand pies on a rustic wooden board or a colorful platter, garnished with sprigs of fresh parsley for an appetizing and welcoming display.