Hand Pies (Pasties)

Name: Hand Pies (Pasties)
Ingredients: 2 ready-made pie crusts (usually sold 2 to a package); 1 medium onion, peeled and chopped; 1 large carrot, peeled and finely diced; 1 large potato, peeled and finely diced; 1 large celery rib, chopped; 1 medium parsnip, peeled and finely diced (optional); 1/2 lb bulk pork sausage (optional)

7 ingredients

9 steps

Ingredients

2 ready-made pie crusts (usually sold 2 to a package)
1 medium onion, peeled and chopped
1 large carrot, peeled and finely diced
1 large potato, peeled and finely diced
1 large celery rib, chopped
1 medium parsnip, peeled and finely diced (optional)
1/2 lb bulk pork sausage (optional)

Directions

1

Bring pie crust out and to room temperature.
2

Preheat oven to 350 degrees.
3

Lightly grease, spray or use parchment on a large baking sheet.
4

Mix vegetables, and pork sausage if using. Don't precook the sausage - it will cook when the pies bake.
5

Cut crust into small circles, about 2-3 inches across. You should be able to get five or six circles out of each crust if you re-roll the pastry leftovers.
6

Place an equal amount of the filling on half of the circles, and top with another circle.
7

Fold the edges over each other towards the top, and crimp together like a traditional pie crust. Make a small slit in the center to vent steam, and brush with an egg wash if you like.
8

Place each little pie on the prepared baking sheet, and bake for approximately one hour, checking for over-browning.
9

Can be eaten hot or cold.