Savory Turkey & Apple Sausage Hand Pies with Cranberry Mustard Dipping Sauce

Savory Turkey & Apple Sausage Hand Pies with Cranberry Mustard Dipping Sauce ingredients

• 2 Refrigerated pie crusts
• 1 lb Ground turkey (85-93% lean)
• 0.5 cup Yellow onion, finely diced
• 0.5 cup Granny Smith apple, peeled, cored, and finely diced
• 1 tbsp Fresh sage, finely chopped
• 1 tsp Fresh thyme, finely chopped
• 0.5 tsp Poultry seasoning
• 0.75 tsp Salt
• 0.25 tsp Black pepper
• 1 Large egg, beaten
• 0.5 cup Whole berry cranberry sauce
• 2 tbsp Dijon mustard
• 1 tbsp Maple syrup

How to make Savory Turkey & Apple Sausage Hand Pies with Cranberry Mustard Dipping Sauce

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the filling: Heat a large skillet over medium-high heat. Add 1 lb ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
3. Drain any excess grease from the skillet. Add 1/2 cup finely diced yellow onion and 1/2 cup finely diced Granny Smith apple to the turkey.
4. Cook for another 5-7 minutes, stirring occasionally, until the onion is softened and the apple is tender. Ensure the mixture is well-combined.
5. Stir in 1 tablespoon finely chopped fresh sage, 1 teaspoon finely chopped fresh thyme, 1/2 teaspoon poultry seasoning, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute more until fragrant. Remove from heat and let cool slightly.
6. Assemble the hand pies: Unroll the 2 refrigerated pie crusts onto a lightly floured surface. Use a 4-inch round cutter or a knife to cut 6 circles from each crust, for a total of 12 circles.
7. Place about 2 tablespoons of the cooled turkey and apple filling onto one half of each pastry circle. Leave a small border around the edge for sealing.
8. Moisten the edges of the pastry with a little water using your fingertip. Fold the other half of the pastry over the filling to create a half-moon shape.
9. Press the edges firmly to seal, then crimp with the tines of a fork to secure the seal and create a decorative edge.
10. Carefully transfer the hand pies to the prepared baking sheet. Cut 2-3 small slits in the top of each pie to allow steam to escape during baking.
11. Brush the tops of the hand pies with 1 beaten large egg. This will give them a beautiful golden-brown finish.
12. Bake for 20-25 minutes, or until the pastry is golden brown and puffed. While baking, prepare the dipping sauce.
13. Prepare the dipping sauce: In a small bowl, whisk together 1/2 cup whole berry cranberry sauce, 2 tablespoons Dijon mustard, and 1 tablespoon maple syrup until smooth.
14. Let the hand pies cool for a few minutes on the baking sheet before serving warm with the cranberry mustard dipping sauce on the side.

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