Serious Eats: Recipes
Sunday Brunch: Sausage and Feta Hand Pies
Since brunch is a casual, loosely defined weekend meal, it's a great time to try out savory dishes that seem too unusual, rich, or time-consuming for a weeknight dinner. Sausage and feta hand pies are just such a meal, and out-of-this-world delicious besides.
Basically, you stuff a bit of filling into a square of your favorite unsweetened pie dough and fold the corners up until they almost meet. The pretty little package that results has a very high crust to filling ratio and may induce embarrassing but uncontrollable moans of bliss.
This recipe makes twelve hand pies. With a salad, that should feed at least four lavishly; if you served a salad and scrambled eggs, one hand pie each would not feel skimpy for twelve people. I plan to try replacing the sausage with blanched and chopped broccoli rabe for a vegetarian version someday. If you don't want to spend all morning cooking, it wouldn't be a problem to prepare the filling and even the squares of dough a day in advance, leaving assembly and baking for the morrow.