I really liked the pizza dough for the portobello pesto pizza (so much so that I actually made another batch and froze it so I'd be set the next time a pizza craving hits). Consequently, my eye has been spinning around its socket trying to find the perfect use for the extra dough. I think I've found it.
These savory hand pies pies are hearty without being heavy. In addition to the tasty crust, the other key component is flavorful sausage. With these two quality ingredients, I didn't feel the need to pile on the cheese, so the taste of the spinach and mushrooms also really comes through.
The original recipe calls for six instead of four pies, but I got a little lazy about rolling out the dough. My laziness led to pies that were large enough for my husband and I to split when we paired it with a salad, so be forewarned.
Savory Sausage and Potato Hand Pies
(inspired by Real Simple, September 2011)
6 ounces mushrooms, thinly sliced
2 medium red potatoes, peeled and thinly sliced
6 ounces fully cooked chicken sausage, halved length-wise and thinly sliced
(I used two Aidells chicken and apple sausages.)
4 tablespoons olive oil, divided
salt and pepper
1 9-ounce bag spinach
1/2 cup shredded mozzarella
pizza dough, at room temperature (I used extra dough that I had in the freezer.)
4 teaspoons whole grain dijon mustard
yellow cornmeal, for topping
Heat oven to 400 degrees. Line one rimmed baking sheet with aluminum foil. Line another rimmed baking sheet with parchment paper.
In a medium bowl, toss mushrooms, potatoes, sausage, two tablespoons of olive oil and salt and pepper, to taste. Spread mixture on the aluminum foil-lined baking sheet, and bake for 20 minutes.
Heat remaining two tablespoons of olive oil in a large pan over medium heat. Add spinach, and cook for two minutes, until spinach is wilted. Drain and squeeze dry. Set aside.
In a small bowl, whisk together the egg and a pinch of salt. Set aside.
Divide dough into four pieces. On a floured surface, roll each piece into a 6-inch circle. On each piece of dough, spread one teaspoon of mustard. Top 1/2 of each circle with 1/4 mushroom mixture, 1/4 spinach and 1/4 cheese. Dot the border with water, fold the dough over to form a semi-circle and crimp the edges. Brush each semi-circle with the egg mixture, and sprinkle with cornmeal.
Place semi-circles on parchment paper-lined baking sheet and bake 20 - 25 minutes.