Savory Sausage, Apple & Sage Pasties {Hand Pies}

These savory sausage, apple sage pasties just scream fall. Similar to an English pasty, these meat filled hand pies get a modern update with sausage, apple, and sage. Just like the portable lunch a pasty was originally meant to be, they’re perfect to pack for your next picnic or tailgate!

Savory Sausage, Apple and Sage pasties in two different sizes.

What is a pasty?

Traditionally Cornish pasty is made with ground, diced or minced beef, diced potatoes, or rutabaga encased in a flaky pastry. But pasties can be filled with any ground meat and vegetables. In this case, pork sausage pairs beautifully with both apples and sage.

What’s a Cornish pasty?

These pasties or hand pies cannot be called “Cornish Pasties” as there is a specific shape, and even a certain number of crimps in a Cornish pasty (20). Paul Hollywood even did a segment on perfect Cornish pasties on the Great British Bake-Off! Here’s an authentic Cornish Pasty recipe from the BBC.

Savory Sausage, Apple-Sage hand pies are easy to make, easy to serve, and don’t involve utensils or a plate, which makes them perfect for tailgating or picnics!

3 sizes of cutters, I used the small and medium sizes.

How to make pasties

This recipe is adapted from a King Arthur Flour recipe for sausage, apple and cheddar pocket pies. Although their recipe uses a cheddar pastry,  I wanted to test out my friend, Christina Cucina’s 1 minute pie dough. So you can use your favorite pie dough recipe or try my friend Christina’s. You’ll need one batch of pastry, (about 1 pound of flour). You can also use store-bought pie dough, but the real deal is pretty easy to make.

Use one side of the cutter to cutter to make a disk. Add filling, leaving room around the edges.

Yes, it’s that fast and easy…ok, maybe she stretched it a bit and it might take you 45 seconds…a minute if you’re slow.

Wet the edges with water and press to seal.

But there really is no reason to buy pre-made pie dough, when the real thing is so fast and easy, not to mention better tasting! I also added sage which I think is the perfect complement to the pork and apple. While I usually use only fresh herbs for most of my recipes, dried sage works best here.

The finished pie.

Because I found this little hand pie set, (affiliate link) I tried a variety of sizes, from the two-bite, appetizer size, to a more substantial 6″ size, that also makes a nice change of pace in a lunch box! It seals and crimps the edges for you, but an ordinary 4″ or 6″ cookie cutter works just as well.

Although I’ve given you measurements, I suggest you cook a small portion of the filling yourself, in a skillet, and adjust the seasoning to your liking. Any leftover sausage can be made into patties and heated up for breakfast. Looking for more tailgating ideas? These Buffalo Hot Wings  or Slow-Cooker Pulled Pork Sliders are always a hit!

Any leftover dough scraps can be used to make little decorations. Use egg wash to “glue” the designs in place.

Sausage, Apple-Sage Hand Pies are also a great lunch box addition!

Savory Sausage, Apple-Sage Hand Pies

Cynthia

These Savory Sausage, Apple and Sage hand pies are adapted from King Arthur Flour's Sausage, Apple and Cheddar Pocket Pies.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine American

Servings 10

Calories 313 kcal

Ingredients

  

1x2x3x

• 1 lb Pie dough chilled (see notes)

Filling

• 10 ounces pork sausage
• 1 cup Granny Smith apple peeled and diced
• 1 cup onion diced
• 1 teaspoon dried sage (or more to taste)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 egg beaten with 2 teaspoons of cold water for egg wash.

Instructions

 

• Preheat oven to 400 degrees F.
• Mix sausage, apple, onion and seasoning together in a bowl or food processor. If using a food processor, pulse just until blended to keep the texture of the filling.
• On a floured surface, roll out pastry to 1/8" to 1/4" thickness. Using round cutters, cut out circles. (The size of the cutter will determine the amount of filling and the number of hand pies you'll get.) I made 10 small, 4" pies and a half dozen larger, 6" pies.
• Use about 1 1/2 Tablespoons filling for the small pies and about 3 Tablespoons for the large pies.
• Moisten the edges of the pies with water and fold over, using the back of a fork to seal the pies.
• Place on a cookie sheet lined with parchment paper or a silicon baking mat.
• Brush pies with egg wash.
• Bake at 400 degrees F. for 15 minutes. Lower the oven temperature to 350 degrees F. and continue baking an additional 15 to 20 minutes, until golden brown.

Nutrition

Serving: 1gCalories: 313kcalCarbohydrates: 25gProtein: 8gFat: 20gSaturated Fat: 6gCholesterol: 37mgSodium: 489mgPotassium: 157mgFiber: 2gSugar: 2gVitamin A: 52IUVitamin C: 2mgCalcium: 17mgIron: 2mg

Tried this recipe?Let us know how it was!

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Savory Sausage, Apple and Sage Hand Pies. Perfect for tailgates and picnics!