WEEKDAYS 1e|12c|p

Sausage, Kale, and Squash Hand Pies

Carla Hall and Daphne Oz
Servings: 6
30 to 45 min
Part 1 of 3

So good, you just might have to give a high five to the chef who makes these hand pies!

  • Ingredients
  • step-by-step directions
Sausage, Kale, and Squash Hand Pies
  • 1 pound Store-Bought Pizza Dough
  • 1/2 pound Sweet Italian Sausage (Casings Removed)
  • 1 Onion (Diced)
  • 1 clove Garlic (Minced)
  • 1/2 Acorn Squash (Peeled and 1/4" Diced)
  • 1/2 bunch Kale (Stemmed and Chopped)
  • 1 teaspoon Thyme (Chopped)
  • 1/2 cup Ricotta Cheese
  • 1/4 cup Freshly Grated Parmesan
  • 1 large Egg (for Egg Wash)
  • Salt and Freshly Ground Black Pepper
  • Red Chili Flakes (optional)
  • Preheat oven to 425 degrees F (or if frying, heat a medium Dutch oven filled halfway with vegetable oil to 375 degrees F).
  • Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the sausage and cook, breaking up meat into pieces with a wooden spoon.  Remove to a paper-towel lined plate.
  • In the same pan, add the onion, garlic, and a pinch of red pepper flakes. Sauté until translucent, about 5 minutes. Add in the acorn squash and cook for 7 minutes, stirring occasionally. When the squash is tender, add in the kale and cook until wilted.  Season with salt, pepper and thyme and remove from heat. Add the sausage into the mixture and stir to combine.
  • Meanwhile, combine ricotta, Parmigiano-Reggiano, a drizzle of olive oil, salt and freshly ground black pepper in a small bowl. Set aside.
  • In a small bowl, beat egg with a tablespoon of water. Set egg wash aside.
  • Roll out your pizza dough to 1/8-inch thickness.  Using a 4-1/2 inch cookie cutter, cut circles out of the dough.  Place a dollop of ricotta mixture into the center of each circle. Then, place 2 tablespoons of the acorn squash mixture on top of the cheese, leaving a small border. Fold the pies in half and crimp the edges with a fork.  Place on a parchment-lined baking sheet and brush with egg wash.  Cut two small slits in the top of each pie and bake for about 15 minutes or until golden brown. (If frying, do not cut slits in pie. Fry the hand pies for 3-5 min, flipping them halfway through, until golden brown.  Remove to a paper-towel lined plate.)
  • Serve warm.
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