Sausage Handheld Pies
Mix the sour cream and egg, whisking in a small bowl. Place the flour and salt in a food processor and run for about 3 seconds. Add the butter and pulse about 10 times until pea-size pieces remain. Pour in about half the sour cream mixture and pulse about 5 times until combined. Pour in the remaining sour cream and process again until the dough begins to form a mass, about 15 pulses.
In a 10-inch skillet at medium heat, melt the butter and add the onion and ¼ tsp salt. Cook until the onion has softened. Add the thyme and garlic and cook and stir about 30 seconds until fragrant. Let this mixture cool somewhat, around 5 minutes. In a large bowl, stir the sausage, potatoes, rutabaga, and onion mixture together. Add 1 ½ tsp salt, ¾ tsp pepper and stir. Then stir in the flour and toss the mixture to coat.
Preheat the oven to 375F and place the rack at upper-middle position. Place a sheet of parchment paper on a rimmed baking sheet (18x12). Divide the filling into 6 equal portions on a plate or tray (1 cup or more) and remove the dough from the fridge. Cut in 6 equal portions (about 5 oz each).
On a floured counter, roll one portion of dough into an oval about 8x10 inches approximately 1/8 inch thick. Put a portion of filling on the bottom half of the dough, making sure to leave half an inch or more along the edge to seal. Use water to moisten the edges of the dough and fold over the top to form a half-moon shape. Press the dough around the filling to adhere and press down on the edges to seal.
Trim ragged edges away and crimp edges with a fork to seal. Place on baking sheet to rest while you repeat with remaining 5 portions of dough. You may place them on the sheet horizontally with three in each of two rows. (If you want to freeze any or all of the pasties they can be placed in the freezer until solid and then placed in a zippered bag for up to a month. When it comes time to cook, place in a 350F oven and cook for 65-70 minutes. You’ll want to remember to brush with an egg wash just before baking.)
With a paring knife cut 1-inch vent hole in the top of each pie. Whisk the egg with 2 tsp water and use a pastry brush to brush this mixture on each pastie (it’s best not to use the egg wash if you are freezing them). Place in the oven and bake about 45 minutes until the crust is golden brown and you can see the filling bubbling up through the vent holes. Rotate the pasties half-way through cooking. When done, place pasties on a wire rack and allow to sit for about 10 minutes before serving.
Ingredients
Directions
Mix the sour cream and egg, whisking in a small bowl. Place the flour and salt in a food processor and run for about 3 seconds. Add the butter and pulse about 10 times until pea-size pieces remain. Pour in about half the sour cream mixture and pulse about 5 times until combined. Pour in the remaining sour cream and process again until the dough begins to form a mass, about 15 pulses.
In a 10-inch skillet at medium heat, melt the butter and add the onion and ¼ tsp salt. Cook until the onion has softened. Add the thyme and garlic and cook and stir about 30 seconds until fragrant. Let this mixture cool somewhat, around 5 minutes. In a large bowl, stir the sausage, potatoes, rutabaga, and onion mixture together. Add 1 ½ tsp salt, ¾ tsp pepper and stir. Then stir in the flour and toss the mixture to coat.
Preheat the oven to 375F and place the rack at upper-middle position. Place a sheet of parchment paper on a rimmed baking sheet (18x12). Divide the filling into 6 equal portions on a plate or tray (1 cup or more) and remove the dough from the fridge. Cut in 6 equal portions (about 5 oz each).
On a floured counter, roll one portion of dough into an oval about 8x10 inches approximately 1/8 inch thick. Put a portion of filling on the bottom half of the dough, making sure to leave half an inch or more along the edge to seal. Use water to moisten the edges of the dough and fold over the top to form a half-moon shape. Press the dough around the filling to adhere and press down on the edges to seal.
Trim ragged edges away and crimp edges with a fork to seal. Place on baking sheet to rest while you repeat with remaining 5 portions of dough. You may place them on the sheet horizontally with three in each of two rows. (If you want to freeze any or all of the pasties they can be placed in the freezer until solid and then placed in a zippered bag for up to a month. When it comes time to cook, place in a 350F oven and cook for 65-70 minutes. You’ll want to remember to brush with an egg wash just before baking.)
With a paring knife cut 1-inch vent hole in the top of each pie. Whisk the egg with 2 tsp water and use a pastry brush to brush this mixture on each pastie (it’s best not to use the egg wash if you are freezing them). Place in the oven and bake about 45 minutes until the crust is golden brown and you can see the filling bubbling up through the vent holes. Rotate the pasties half-way through cooking. When done, place pasties on a wire rack and allow to sit for about 10 minutes before serving.