Sausage and Pumpkin Hand Pies

Flaky, golden pastry filled with savory sausage and creamy pumpkin — these hand pies are the ultimate fall comfort food.

📝 Ingredients

• 1 sheet puff pastry (thawed)
• 2 tablespoons olive oil
• 1/2 shallot or small onion
• 5 1/4 ounces Italian sausage (casing removed and broken into small pieces)
• 5 1/4 ounces squash cleaned and small cubed
• 1/4 cup white wine or broth
• 1-2 dashed pepper
• 1 pinch salt (you may need more or less depending how salty your parmigiano and broth are)
• 1 teaspoon chopped rosemary
• 2 tablespoons parmigiano freshly grated
• 2 ounces fontina cheese (shredded) or swiss, cheddar
• 2 tablespoons milk (for brushing the pastry)

👨‍🍳 Instructions

1. 1In a large pan add the oil and shallot, cook on medium heat 1 minutes, the sausage and brown lightly, add the squash and cook 2 minutes add the wine or broth and cook on high 2-3 minutes, lower the heat and cook until the squash is tender, add the salt and pepper and rosemary and mix together, continue to cook for 1 minute stirring constantly, move to a clean bowl and let cool completely, stir in the parmigiano.
2. 2Pre-heat oven to 375F/190C. Line a large baking sheet with parchment paper.
3. 3Roll out the puff pastry and cut into 4 rectangles or squares (if yours is very large you could cut into 6 pieces). Divide the filling evenly and place on the bottom half of the squares/rectangles be sure to leave a ¼ inch border, top with the shredded cheese. Fold the top half over the bottom, gently seal the edges with your fingers, then seal shut with the tines of a fork, dip the fork in a water while sealing. Place the pockets on the prepared baking sheet.
4. 4Brush the pastries with milk and bake for 15-20 minutes or until golden brown. Serve and enjoy!