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Turkey Sausage, Sweet Potato and Sage Hand Pies

I developed this recipe to be my American version of Cornish Pasties. While the filling isn't the traditional Cornish filling. I used Sausage Crumbles and added sweet potatoes, onion, fresh herbs and a "wee" bit of dried cranberries. You could use a pre-made pie crust but I made my own. These are wonderful portable "lunches", which is why the Cornwall coal miners wives packed these meals for their hard-working husbands.
Course main
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Author Debby - www.AFeastfortheEyes.net

Ingredients

For the dough:

  • 3 cups all purpose flour plus extra for rolling the dough
  • 4 ounces shortening or lard
  • ½ cup unsalted butter 1-stick, cut into small pieces
  • Pinch salt
  • 3/4 cup ice water

For the filling:

  • 1 bag Jimmy Dean fully-cooked turkey sausage crumbles 9-ounces bag; or cook and drain turkey or pork sausages
  • 1 small onion finely minced (about 1-cup)
  • 1 cup sweet potato diced, cut into even small pieces
  • 2 Tablespoons fresh sage finely chopped or 1 Tbsp. dried sage
  • 2 teaspoons fresh rosemary finely chopped
  • 2 teaspoons coarse salt
  • 1 teaspoon coarse black pepper
  • 2 teaspoons pure olive oil
  • 1 cup dried cranberries divided

For the egg wash:

  • 1 egg and water

Instructions

For the crust:

  • (note: I prefer to mix my dough in a food processor, but you can also use a pastry cutter or your own fingers:
  • Using a food processor, pulse the flour and salt together.
  • Add the butter and shortening, and pulse a few times, until the dough resembles coarse crumbs.
  • Very slowly, add the ice water, in small increments and pulse until the dough comes together, adding a little more water as needed.
  • Once the dough binds together, Plop" the dough onto a large piece of plastic wrap and gently press into a round circle. Cover with plastic wrap, and "roll" the edges to create an even round disk.
  • Place in the refrigerator for at least 30 minutes, to allow the dough to relax.
  • Note: You can prepare the dough up to 2 days in advance.

Filling:

  • In a large bowl, add the Jimmy Dean sausage crumbles (or cooked and drained turkey or pork sausage) , onion, sweet potatoes, herbs, dried cranberries (if using) salt & pepper and olive oil.
  • Gently stir to combine.

Pastry:

  • Remove the dough, from the refrigerator, and divide into 8 even pieces.
  • (Make sure the dough is cold for easier handling.)
  • On a lightly floured surface, roll the dough into a ball, and using a rolling pin, roll out, from the center. Give a 1/4 turn, roll, turn, roll.
  • Note: This prevents the dough from "sticking".
  • Preheat the oven to 400°F.
    Prepare a baking sheet with parchment paper or generously grease a baking sheet.
  • Whisk the egg with a splash of water and set aside.
  • Using a 6-inch plate, cut the dough into a round shape.
  • With a pastry brush, brush a bit of the egg wash around the outside edge of the pastry.
  • Fill the center of the pastry with a mound of filling (about 1/2 cup).
  • Add a small handful of the cranberries (about 1 Tablespoon)
  • Fold the dough over, gently pressing the edges of the dough together.
  • Crimp together with the tines of a fork, or use a folding technique to create a pretty crimp.
  • (I use a pastry dough press set, which is a bit of cheating, but fun to do.)
  • Cut three small slits in the top of each "pasty" and brush with the egg wash.
  • Bake for about 35 minutes, or until golden brown.
  • Allow to cool for a few minutes, and enjoy!

Notes

Note: You can freeze unbaked pasties. To serve, brush with an egg wash, and bake for approximately 35-40 minutes, depending on your oven.