German Sausage and Cheese Hand Pies
German Sausage and Cheese Hand Pies
These hearty hand pies deliver a burst of savory flavor with every bite, encapsulating the essence of a classic savory pastry. Encased in a flaky, golden-brown pastry, they feature a rich filling of crumbled bratwurst or other favorite German sausage, blended with sharp cheddar cheese, sweet caramelized onions, and a hint of caraway seed for that authentic German touch. The easy-to-handle puff pastry yields a wonderfully crisp shell that holds up perfectly for on-the-go enjoyment. Ideal for a satisfying lunch, a convenient picnic treat, or a comforting snack, these pies are inspired by traditional German baked goods that emphasize robust flavors and satisfying textures. They strike a delightful balance between the savory, slightly spicy sausage and the creamy, sharp cheese, making them a delicious and portable pastry perfect for any occasion.
- Preparation time
- 30 min
- Cooking time
- 25 min
- Total time
- 55 min
- Servings
- 6
Instructions
Preparation
- 1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2In a large skillet over medium heat, add olive oil. Sauté the chopped onions until softened and translucent, about 5-7 minutes. Add the ground sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
- 3Remove the skillet from heat. Stir in the shredded cheddar cheese, caraway seeds, salt, and black pepper. Mix well until the cheese starts to melt slightly and combine with the sausage mixture. Let the filling cool slightly.
Assembly and Baking
- 1Unroll the puff pastry sheets onto a lightly floured surface. Cut each sheet into 3 equal rectangles, yielding 6 rectangles in total.
- 2Spoon an equal amount of the cooled sausage and cheese filling onto one half of each pastry rectangle, leaving a small border around the edges.
- 3Fold the other half of the pastry over the filling to create a hand pie shape (rectangle or triangle). Press the edges firmly to seal, then crimp with a fork to ensure a tight seal and create a decorative edge.
- 4Carefully transfer the sealed hand pies to the prepared baking sheet. Brush the tops of the pies with the beaten egg wash.
- 5Bake for 20-25 minutes, or until the pastry is golden brown and puffed. Let cool for a few minutes before serving.
Nutrition Information
- Calories
- 450 kcal
- Protein
- 19 g
- Fat
- 28 g
- Carbs
- 26 g
| Nutrient | Per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 19 g |
| Fat | 28 g |
| Carbs | 26 g |
Tips
- Keep puff pastry chilled until ready to use; this helps maintain its flakiness and makes it easier to handle.
- Avoid overfilling the pies, as this can make sealing difficult and may cause the filling to leak during baking.
- Serve these hand pies warm or at room temperature. They are perfect for picnics, lunchboxes, or as a hearty snack.