Sides

Directions:

Step 1.

In a large skillet over medium-high heat, cook sausage, breaking it up with a spoon, until no longer pink, about 5 min.

Step 2.

With a slotted spoon, transfer sausage to a plate.

Step 3.

Reduce heat to medium; add onion, thyme and pepper (if pan is dry, add the oil).

Step 4.

Cook, stirring occasionally until onion is translucent about 5 min.

Step 5.

Stir in stock and cook, stirring, until thick, about 1 minute.

Step 6.

Stir in the apples and reserved sausage.

Step 7.

Remove from heat; let mixture cool. (Filling can be refrigerated overnight in an airtight container).

Step 8.

Preheat oven to 375 deg.

Step 9.

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.

Step 10.

Transfer to a baking sheet lined with parchment paper; top with a second piece of parchment.

Step 11.

Repeat with remaining dough disks, covering with parchment and stacking rolled dough. Refrigerate 15 min.

Step 12.

Using a 3-3/4-inch cookie cutter, cut rounds from sheets of dough.

Step 13.

Place 2 tbsp filling in center of half of the rounds.

Step 14.

Brush edges lightly with beaten egg.

Step 15.

Top with remaining rounds, pressing edges with a fork to seal.

Step 16.

With a small leaf-shaped cutter, cut shapes from scraps and adhere to pies with some of the beaten egg.

Step 17.

Combine scraps and reroll.

Step 18.

Cut rounds and repeat to fill and form more handpies.

Step 19.

Place on parchment lined baking sheets.

Step 20.

Brush with egg and refrigerate 15 minutes.

Step 21.

Bake, rotating sheets halfway through, until golden brown, about 40 minutes.