Ingredients
Scale
- 1 pound ground turkey sausage
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 package puff pastry sheets (2 sheets, thawed)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat a skillet over medium heat and cook the turkey sausage until browned and no longer pink, breaking it apart with a spoon as it cooks. Remove from the pan and set aside.
- In the same skillet, melt butter over medium heat. Stir in flour and cook for 1 to 2 minutes to form a roux.
- Gradually whisk in the milk until smooth. Continue stirring until the gravy thickens.
- Season with salt, pepper, garlic powder, and onion powder. Add the cooked sausage back to the pan and stir well. Simmer for 3 to 5 minutes, then remove from heat and allow to cool.
- On a lightly floured surface, unfold the puff pastry sheets and roll them gently to smooth any creases. Cut into equal squares or circles (about 4 inches each).
- Spoon a portion of the cooled sausage gravy onto one half of each pastry square. Brush the edges with beaten egg.
- Fold the pastry over to form a triangle or rectangle. Press the edges with a fork to seal.
- Place the pies on the prepared baking sheet. Brush the tops with remaining egg wash and cut small slits to vent steam.
- Bake for 20–25 minutes, or until the hand pies are puffed and golden brown.
- Cool slightly on a wire rack before serving.
Notes
Ensure the filling is cooled before assembling to prevent the pastry from becoming soggy.
You can prepare the filling a day ahead and refrigerate it.
These hand pies can be frozen either unbaked or fully baked for later use.
- Prep Time: 20
- Cook Time: 25