Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Fennel, sausage, tomato and mozzarella hand pies
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Makes 6
Ingredients
- 1 quantity flaky pie dough, link to recipe below
- plain flour, for dusting
- 1 egg, beaten
- fennel seeds, for sprinkling
FILLING
- 1 tbsp olive oil
- 1 small onion, diced
- 1 clove garlic, finely chopped
- 1 tbsp fennel seeds
- 4 pork sausages, skinned
- 200ml passata
- 150g grated mozzarella, (see cook's notes)
- 1 quantity flaky pie dough, link to recipe below
- plain flour, for dusting
- 1 egg, beaten
- fennel seeds, for sprinkling
FILLING
- 1 tbsp olive oil
- 1 small onion, diced
- 1 clove garlic, finely chopped
- 1 tbsp fennel seeds
- 4 pork sausages, skinned
- 200ml passata
- 150g grated mozzarella, (see cook's notes)
Method
- STEP 1
Make the pastry following the flaky pie dough recipe here.
- STEP 2
Line a baking tray with baking paper. Heat the olive oil in a frying pan and fry the onion with the garlic and fennel seeds for 5-10 minutes, until translucent. Crumble the sausages into the pan, break up with a wooden spoon and fry the meat until it starts to brown. Pour in the passata and simmer for 5-10 minutes until slightly reduced. Cool to room temperature.
- STEP 3
On a lightly floured worksurface, roll the first disc of pastry into a large rectangle about 30cm x 50cm. Cut the dough in two, vertically, to make 2 long rectangles and cut each horizontally into 3 small rectangles. Put these pieces of dough onto the baking tray lined with baking paper. Divide the filling between the pieces of dough, leaving a border of 1cm around the edges and top with the mozzarella. Roll out the second disc, as before. Brush the edge of each hand pie with a little water and place a second piece of dough onto the filling, gently pressing the edges together with a fork to seal. Chill for 30 minutes until firm.
- STEP 4
Heat the oven to 190C/fan 170C/gas 5. Remove the pies from the fridge, brush with beaten egg and sprinkle with a few fennel seeds. Using a sharp paring knife, press a couple of holes into each pie. Put the pies into the oven for 35-40 minutes or until golden brown. Cool on a wire rack before serving. These are wonderful still slightly warm, but I prefer them at room temperature.
- STEP 5
Make the pastry following the flaky pie dough recipe here.
- STEP 6
Line a baking tray with baking paper. Heat the olive oil in a frying pan and fry the onion with the garlic and fennel seeds for 5-10 minutes, until translucent. Crumble the sausages into the pan, break up with a wooden spoon and fry the meat until it starts to brown. Pour in the passata and simmer for 5-10 minutes until slightly reduced. Cool to room temperature.
- STEP 7
On a lightly floured worksurface, roll the first disc of pastry into a large rectangle about 30cm x 50cm. Cut the dough in two, vertically, to make 2 long rectangles and cut each horizontally into 3 small rectangles. Put these pieces of dough onto the baking tray lined with baking paper. Divide the filling between the pieces of dough, leaving a border of 1cm around the edges and top with the mozzarella. Roll out the second disc, as before. Brush the edge of each hand pie with a little water and place a second piece of dough onto the filling, gently pressing the edges together with a fork to seal. Chill for 30 minutes until firm.
- STEP 8
Heat the oven to 190C/fan 170C/gas 5. Remove the pies from the fridge, brush with beaten egg and sprinkle with a few fennel seeds. Using a sharp paring knife, press a couple of holes into each pie. Put the pies into the oven for 35-40 minutes or until golden brown. Cool on a wire rack before serving. These are wonderful still slightly warm, but I prefer them at room temperature.
