Spicy Pork Sausage and Corn Hand Pies

Spicy Pork Sausage and Corn Hand Pies ingredients

• 2 sheets frozen puff pastry sheets, thawed
• 1 lb spicy ground pork sausage
• 0.5 cup yellow onion, finely diced
• 0.25 cup celery stalk, finely diced
• 0.25 cup green bell pepper, finely diced
• 2 cloves garlic, minced
• 1 cup frozen corn kernels, thawed
• 1.5 tsp Creole seasoning
• 0.75 cup shredded sharp cheddar cheese
• 1 large egg, for egg wash
• 1 tbsp water, for egg wash

How to make Spicy Pork Sausage and Corn Hand Pies

1. Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Lay out the thawed puff pastry sheets on a lightly floured surface.
2. Cook the sausage: In a large skillet, cook 1 lb spicy ground pork sausage over medium-high heat, breaking it up with a spoon, until fully browned and cooked through, about 8-10 minutes. Drain off any excess fat from the skillet.
3. Sauté the vegetables: Add 0.5 cup diced yellow onion, 0.25 cup diced celery, and 0.25 cup diced green bell pepper to the skillet with the sausage. Cook for 5-7 minutes until the vegetables soften. Stir in 2 minced garlic cloves, 1 cup thawed frozen corn kernels, and 1.5 teaspoons Creole seasoning, cooking for 1 more minute until fragrant.
4. Prepare the filling: Remove the skillet from the heat and let the sausage and vegetable mixture cool for at least 10 minutes. Once cooled, stir in 0.75 cup shredded sharp cheddar cheese until well combined.
5. Cut and fill the pastry: Unroll each puff pastry sheet and gently roll it out slightly to about a 10x10-inch square. Cut each sheet into 4 equal squares (you will have 8 squares total). Spoon about 1/4 cup of the cooled sausage filling onto one half of each pastry square, leaving a small border.
6. Form the hand pies: Fold the other half of the pastry square over the filling to create a triangle or rectangle. Gently press down around the edges to seal, then crimp the edges firmly with the tines of a fork to ensure a tight seal.
7. Egg wash and bake: In a small bowl, whisk together 1 large egg with 1 tablespoon of water to create an egg wash. Brush the tops of the hand pies with the egg wash. Cut a small vent (a couple of slits) into the top of each pie to allow steam to escape. Carefully transfer the hand pies to the prepared baking sheets.
8. Bake the hand pies for 18-22 minutes, rotating the sheets halfway through, until the pastry is puffed, golden brown, and cooked through. Let the hand pies cool on the baking sheets for 5 minutes before serving warm.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.