Wild Boar, Apple, and Cheddar Hand Pies
D'Artagnan chef bio | Yield: 6 pies
This easy recipe for pocket pastry stuffed with savory wild boar sausage, sautéed apple, and cheddar cheese is great for a party or hearty snack.
- 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
- 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.
- 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.
- In a medium bowl, stir together cooled sausage mixture and cheddar cheese.
- 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.
- 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.