Thanksgiving hand pie.
On the stove top, I have some sausage cooking up,
which I know is not in your stuffing,
but it's gonna be in this hand pie.
So, I hope you forgive me.
It is.
Grant, I just did it the other day,
the apple, celery and onion,
and I added fennel and sausage to it
and made a turkey roulade.
So, you're actually right on point.
Here I have the apple, the onion,
the celery and I'm just gonna throw this
into our skillet here with the sausage,
(sausage sizzling)
sweet Italian sausage, obviously,
Rachel and I both love that fennelly flavor.
Stir that up.
(spoon clinks)
And then, I'm just going to add in
a little bit of poultry seasoning.
If you have fresh herbs,
obviously you can put that, too,
but I'm using the dried stuff.
Salt and a little bit of pepper,
(sausage sizzling)
and, you know the deal,
Yep.
you let that cook up a little bit.
Let those vegetables and the apples get nice and soft.
And then you're going to want to let it cool.
Erin mentioned in her pie recipe, same deal here.
You don't want to put a hot filling into a,
into a hand pie so you wanna
make sure it's nice and cool.
So here I have that mixture, cool.
Beautiful, right?
Doesn't that look just
Perfect.
very like it does.
And then, we're gonna add in
a tablespoon of flour, maybe a little bit more.
(spoon clinks)
That's just gonna help everybody
kind of stick together.
Right, right, right.
To give it so much, yeah.
Sticky.
Yeah.
Much like Erin did with her apple pie filling.
Right. Same deal.
So, then what you want to do,
is take Erin's beautiful pie dough,
and roll it out and cut it into little circles.
So, I'm currently not in my own apartment.
I'm in Montana with my boyfriend and his parents,
we've been here since March.
It's great, but I am missing some of my things
that I'm used to having in a kitchen
and normally I have a biscuit cutter.
I don't have one here
but I did discover that if you take a can
and cut out both sides,
That's right.
perfect size, little biscuit cutter.
So I actually use that to cut out
a few rounds of pie dough.
And we're going to use this
to build our little hand pies.
We used to use a tuna can when I was a kid.
Tuna cans, too, they're even a little bit wider
than that can.
Oh, totally yeah.
Very clever.
That would definitely work.
So I'm just, I threw a little flour here on the table,
push these up here a little bit
so you can see them better.
So we have our top and our bottom.
We want to make sure it bottoms a little,
or our top is a little bit larger
than the bottom crust.
So this one, I'm just going to paint
with a little egg wash
which I, it's just egg, a little bit of heavy cream
and we're going to put a tablespoon of our mixture
onto that smaller round of dough.
Bloop.
Get in there.
Bloop.
You know, I love
Little ravioli's.
(Rachael laughing)
It is. It's a pie, a pie ravioli.
I love it. (laughing)
And then we're gonna do the same with this one.
Just paint the edges.
You want to make sure you're painting the sides of these
because that will give us a nice seal.
Otherwise, the filling might, kind of,
like, pop out.
Right. You know, it'll ooze out. Yep.
Yeah. And to keep it nice and even,
what I like to do is start on one side,
do the opposite side.
Right. Back and forth. Yep.
Do the same here.
Yeah. Good technique.
You get the deal.
Yep.
Yeah.
Yep.
And then, just to make it uniform,
I just give it one more trim
with our little pie cutter.
Boom, shaka laka.
Give it another paint.
(Rachael laughing)
Boop. Just a tiny bit,
little more poultry seasoning on top
because it is Thanksgiving.
Gobble, gobble.
Put that right on top of there.
You make a bunch of these.
It's fun.
You can also freeze these as is.
If you want to have these during the holiday season,
I know Thanksgiving is tomorrow,
You can make those ahead and freeze them, right?
Because during all the holidays
what a lovely, fun party snack.
Yeah, totally.
So I have some down here in the oven
that are already finished.
Let me grab, they're so cute.
Look at these little guys.
Oh, they're gorgeous.
There we go. They're all sliding.
Grant, they're beautiful.
Oh, I want to grab them now. (laughing)
Aren't those fun?
They're nice and hot, too.
And you can also serve these,
if you have some extra cranberry sauce,
serve them with a little bit of cranberry.
Ah.
Delicious as a little dipper.
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