Flaky pastry stuffed with all the delicious things is one of my favourite meals to eat on the run.  My 16 year old self would often opt for the tried and true Jamaican patties from the corner store and my kids do the same. Dinner time doesn’t always happen around the table in my house, often we are on our way to hockey or some other appointment.  These hand pies are a great thing to make and stock away in the freezer for those nights you know you are going to be on the move.

Makes 8

1 tbsp canola oil

500g hot Italian sausage (about 4 links)

½ white onion diced

1 ½ cups grated yellow potato

3 1/2 cups thinly sliced black kale

1/3 cup currants

2 tbsp tomato paste

1 tbsp red wine vinegar

3 tbsp warm water

2 pre-rolled sheets of puff pastry (450g)

2 tbsp Dijon mustard

1 egg

  1. Pour the canola oil into a large skillet placed over medium heat. Squeeze the sausage out of each casing into the hot oil and cook, breaking  the meat into small pieces with a wooden spoon. Cook until sausage is brown about 5min

  2. Stir the onion and potato into the sausage and cook for another 5min. Then add  the chopped kale and currants and cook until the kale has wilted.

  3. Stir together the tomato paste, red wine vinegar and warm water. Pour into the skillet and stir to coat all the ingredients. Cook until all the liquid has been absorbed. Scoop mixture into a large bowl and cool completely.

  4. To assemble: Remove one sheet of puff pastry from the fridge and lightly flour both sides. Roll the pastry gently to create a 28cm x 28cm square.

  5. Cut the pastry into 4 equal squares. Brush each square with Dijon mustard. Place a measured half cup of the cooled sausage filling on the centre of each square.  Fold the pastry over top of the filling so you have a rectangle.  Use a fork to crimp and seal the edges.  Repeat with the second sheet of puff pastry. Place the pies on a parchment lines baking sheet and into the fridge to rest for 15min.

  6. Preheat oven to 400F.

  7. Crack the egg into a bowl and gently whisk. Brush the top of each pie with the egg wash.

  8. Place the baking sheet into the oven and cook for 18-20min.

  9. Remove from oven and serve!

Tip:  Once cooked and cooled you can wrap each pie in aluminum foil and pack away into a ziploc bags.  Freeze for up to 3 months.

When ready to eat, remove and heat in a 350F oven for 20min. OR thaw and eat at room temperature.

For a printable version of this recipe click here.

For a printable version of this recipe click here.