Flaky pate brisee leaf cutouts carry the autumnal theme, as do a smattering of whole and cut apples and bunches of burnished muscat grapes on the white ironstone serving platter
In a large skillet over medium-high heat, cook sausage, breaking it up with a spoon, until no longer pink, about 5 min.
With a slotted spoon, transfer sausage to a plate.
Reduce heat to medium; add onion, thyme and pepper (if pan is dry, add the oil).
Cook, stirring occasionally until onion is translucent about 5 min.
Stir in stock and cook, stirring, until thick, about 1 minute.
Stir in the apples and reserved sausage.
Remove from heat; let mixture cool. (Filling can be refrigerated overnight in an airtight container).
Preheat oven to 375 deg.
On a lightly floured surface, roll out one disk of dough into a 14-by-16-inch rectangle slightly less than 1/8-inch thick.
Transfer to a baking sheet lined with parchment paper; top with a second piece of parchment.
Repeat with remaining dough disks, covering with parchment and stacking rolled dough. Refrigerate 15 min.
Using a 3-3/4-inch cookie cutter, cut rounds from sheets of dough.
Place 2 tbsp filling in center of half of the rounds.
Brush edges lightly with beaten egg.
Top with remaining rounds, pressing edges with a fork to seal.
With a small leaf-shaped cutter, cut shapes from scraps and adhere to pies with some of the beaten egg.
Combine scraps and reroll.
Cut rounds and repeat to fill and form more handpies.
Place on parchment lined baking sheets.
Brush with egg and refrigerate 15 minutes.
Bake, rotating sheets halfway through, until golden brown, about 40 minutes.
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