Trendy
Fennel Sausage Hand Pies

1. Preheat your oven to 190°C.

2. On a floured surface, roll out the flaky pie dough to a thickness of about 0.6 cm.

3. Cut the dough into squares using a knife or a square mold.

4. In a small bowl, beat the egg and brush the egg wash over each square of dough. Sprinkle the fennel seeds over the egg wash.

5. Place the dough squares onto a baking sheet lined with parchment paper and bake for about 10-12 minutes, or until golden brown and crispy.

6. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook for a few minutes until softened.

7. Add the fennel seeds and cook for another minute.

8. Add the sausages and cook, breaking them up with a wooden spoon, until browned and cooked through.

9. Add the tomato the skillet and stir everything together. Simmer for a few minutes until the sauce has thickened.

10. To assemble the pies, spoon some of the sausage and tomato mixture onto the center of each baked dough square. Top with shredded Baladna mozzarella.

11. Return the pies to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.