Sausage and Caponata Hand Pies

PC Black Label Caponata Eggplant Antipasto

Sausage and Caponata Hand Pies

Brimming with a blend of Italian sausage, shredded mozzarella, and marinated eggplant and olive-stud...

Brimming with a blend of Italian sausage, shredded mozzarella, and marinated eggplant and olive-studded PC Black Label Caponata, these golden, savoury individual-sized pies are an exceptional appetizer served warm when entertaining.

  • Level: Easy
  • Preparation: 35 mins
  • Ready in: 60 mins
  • Serves: 28
  • Dish Type: American, Canadian, Italian
  • Season: Winter
  • Course: Appetizer
  • Main Ingredient: Pork
  • Calories

    180 cal

  • Total Fat

    13 g (7 g of which is saturated)

  • Dietary Fibre

    1 g

  • Protein

    6 g

  • Sodium

    270 mg

  • Sugars

    1 g

Sausage and Caponata Hand Pies

PC Black Label Caponata Eggplant Antipasto

  • Calories

    180 cal

  • Total Fat

    13 g (7 g of which is saturated)

  • Dietary Fibre

    1 g

  • Protein

    6 g

  • Sodium

    270 mg

  • Sugars

    1 g

How to make

Ingredients

  • 3 cups (750 mL) 

    All-Purpose Flour
  • 1/2 tsp (2 mL)

    Salt
  • 1/4 tsp (1 mL) 

    Baking Powder
  • 1 cup (250 mL)

    PC Black Label Normandy Style Salted Cultured Butter
  • 1 cup (250 mL)

    Cream Cheese, Cubed and Softened
  • 1 tsp (5 mL)

    PC New World EVOO Extra Virgin Olive Oil
  • 3 (about 300 g total)

    PC Free From Mild Italian Pork Sausages, casings removed
  • 1 jar (265 g)

    PC Black Label Caponata Eggplant Antipasto
  • 2 cups (500 mL)

    Shredded PC Mozzarella Cheese
  • 1

    Large Egg, lightly beaten 

How to make

  • Step 1

    Whisk together flour, salt and baking powder in large bowl. Set aside.

  • Step 2

    Pulse butter and cream cheese in food processor until combined. Add flour mixture; pulse just until dough comes together and forms a ball. Shape dough into 2 discs; wrap each in plastic wrap and refrigerate 1 hour.

  • Step 3

    Meanwhile, heat oil in small nonstick skillet over medium-high heat; cook sausages, breaking up with spoon, until no longer pink, 5 to 6 minutes.Transfer with slotted spoon to separate large bowl; let cool completely. Stir in caponata and cheese. Set aside.

  • Step 4

    Preheat oven to 400°F (200°C). Roll out 1 disc of dough on lightly floured work surface to about 1/8 inch (3 mm) thickness. Cut out 28 rounds with floured 3-inch (8 cm) round cookie cutter, re-rolling scraps as necessary. Repeat with remaining disc to make 56 rounds total.

  • Step 5

    Arrange 28 rounds, 1 inch (2.5 cm) apart, on parchment paper-lined baking sheets; top each with 1 tbsp sausage mixture, leaving 1/4 inch (0.5 cm) border uncovered. Brush edges with egg. Top with remaining dough rounds, shaping with hands as needed and crimping edges with fork to seal. Cut 2 or 3 small steam vents in top of each. Brush tops with remaining egg.

  • Step 6

    Bake in top and bottom thirds of oven, rotating pans and switching racks once, until golden, 20 to 22 minutes.

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