• Send to a Friend

Wild Boar, Apple, and Cheddar Hand Pies

D'Artagnan | Yield: 6 pies
These flaky pocket pastries are filled with savory wild boar sausage, sautéed apple, and cheddar cheese. They’re easy-as-pie to make (pun intended) and great for a party or hearty snack.
Sausage, Apple, Cheddar Hand Pies | D'Artagnan

Ingredients

  • 1 tablespoon butter
  • 1 package Wild Boar Sausage, removed from casing
  • 1 cup peeled and diced Granny Smith Apple
  • ½ cup diced shallot
  • Salt & freshly cracked black pepper, to taste
  • 1 cup (about 4 oz) grated cheddar cheese
  • 2 sheets frozen puff pastry, thawed
  • All-purpose flour, for dusting

Preparation

  1. Preheat oven to 400 degrees. In a large skillet, heat butter over medium flame.  Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 6 minutes. Add shallot and apple. Season with salt and pepper. Cook, scraping up any browned bits in the pan, until shallot is translucent and apple has softened, about 6 minutes. Set aside to cool completely.
  2. On a lightly floured work surface, gently roll out puff pastry sheets to smooth any creases. Cut each sheet into 6 rectangles or using an extra-large biscuit cutter, cut each sheet into 6 rounds.
  3. In a medium bowl, stir together cooled sausage mixture and cheddar cheese.
  4. Place a few heaping tablespoons of filling onto the center of each rectangle. Brush edges lightly with water, fold over filling to form packets, pressing to seal.
  5. Transfer pies to two parchment-lined rimmed baking sheets and bake until pastry is golden and puffed, 20 to 25 minutes. Let cool 5-10 minutes before serving.