Kale and Sausage Hand Pies

These hand pies are a great excuse to get the kids in the kitchen. They use pie crusts from the dairy case, which saves time. We like the flavor of sweet Italian sausage, especially together with kale, but if you like things spicy, hot Italian sausage works well, too. This recipe works equally well with green or red kale. Have fun! And get your hands dirty.


  • 2 Tablespoons olive oil
  • 1 lb. sweet Italian sausage, casings removed
  • 1 medium onion, chopped
  • 2 teaspoons crushed fennel seeds
  • 1 teaspoon smoked paprika
  • 1 bunch Josie’s Organics green or red kale, stems removed and coarsely chopped
  • Salt and black pepper to taste
  • 1 package refrigerated pie crusts (contains 2 crusts) from the dairy case
  • 1 egg, beaten
  • ¼ cup Romano cheese

Makes 8 hand pies


Preheat oven to 400°.

Heat olive oil on medium-high in a medium sauté pan. Add sausage and brown, breaking it up into small pieces, about 5-7 minutes. Add onion and cook an additional 5 minutes until it softens. Stir in 1 teaspoon fennel seeds and the paprika to release their flavors. Fold in kale and cook until wilted, about 3-4 minutes. Season with salt and pepper. Set aside and let cool.

Remove pie crusts from package and unroll them onto a lightly floured cutting board. Using a paring knife, divide them into quarters. Place a heaping Tablespoonful of the sausage-kale mixture on the right side of each quartered crust, leaving about ½-inch border.

With a pastry brush, lightly wash the crust edges with egg. Fold the left side of the crust over the mixture, bringing the edges together. Seal with the tines of a fork.

Brush the tops of each hand pie with the remaining egg wash. Cut small slits in the top of each pie to vent steam.

Sprinkle with Romano cheese and remaining fennel seeds. Place on a large baking sheet lined with parchment paper.

Bake for 20-25 minutes until golden brown. Let cool 10-15 minutes on a wire baking rack. Serve warm or room temperature.

Dress it Up

If you are a fan of cheese, add small pieces of mozzarella or Monterey Jack before you seal the pies. The pies are great for parties, too. For a more elegant hors d’oeurve, use a 3-inch cookie cutter for the crusts.

Nutritional Information

Total Fat
Saturated Fat