Braised Kale, Sausage, and Potato Hand Pies with Pesto Dipping Sauce
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Braised Kale, Sausage, and Potato Hand Pies with Pesto Dipping Sauce

Braised Kale, Sausage, and Potato Hand Pies with Pesto Dipping Sauce

Braised kale, sausage, and potato hand pies are made with our Pillsbury™ pie dough rounds and served with a side of pesto dipping sauce for extra flavor.

Servings: 24 servings (1 serving = 1 handpie)
Prep
INGREDIENT
WEIGHT
MEASURE
Pesto Dipping Sauce
INGREDIENT
WEIGHT
MEASURE
Basil pesto, prepared
14 oz
1 1/2 cups
Mayonnaise
8 oz
1 cup
Lemon juice
1 Tbsp
Filling
INGREDIENT
WEIGHT
MEASURE
Hot Italian sausage, bulk, raw
2 lb
Yellow onions, small diced
3 oz
1/2 cup
Garlic, minced
2 Tbsp
Yukon Gold potatoes, medium diced
2 lb
5 1/2 cups
Chicken stock
1 lb 8.00 oz
3 cups
Green leaf kale, de-stemmed, shredded
1 lb
8 qt
Carrots, small diced
5 oz
1 cup
Salt
1 tsp
Black pepper, ground
1 tsp
Mozzarella cheese, shredded
1 lb
4 cups
Prep
  1. Thaw pie dough, covered, at room temp. 15-30 minutes until flexible or refrigerate overnight.
Pesto Dipping Sauce
  1. Combine pesto, mayonnaise and lemon juice in a small container; cover and keep cold until needed.
Filling
  1. Preheat rondeau pan on medium-high heat; add sausage then cook until golden brown and cooked through.
  2. Remove from pan, drain off excess grease and allow to cool slightly before crumbling; refrigerate.
  3. Add onions and garlic to pan on medium-high heat, allowing them to sweat for 2-3 minutes or until cooked through.
  4. Stir in potatoes and chicken stock; cover, reduce heat and simmer for 15 minutes.
  5. Add kale, carrots, salt and pepper; cover and simmer 5-7 minutes until soft and liquid is mostly cooked off.
  6. Allow vegetable mixture to cool in refrigerator; once cold stir in sausage and mozzarella cheese.
Assembly
  1. Place sticky side of dough down and fill with a #10 scoop of Filling.
  2. Brush dough edges with water; fold in half and crimp edges with fork.
  3. Place on parchment-lined sheet pan; cut 3 small vent holes on top.
  4. Bake as directed below until flaky and golden brown.
BAKE:
TEMP
TIME
Convection Oven*
350°F
18-22 minutes
Standard Oven
400°F
20-25 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 9 minutes of baking.
Serving
  1. Serve each hand pie with 0.75 oz Pesto Dipping Sauce.

  • Sprinkle tops of unbaked hand pies with cracked black pepper for added flavor if desired. Fill hand pies ahead and freeze individually; bake an extra 10-15 minutes from frozen.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 handpie
Calories
760
Calories from Fat
500
% Daily Value
Total Fat
56g
85%
Saturated Fat
28g
139%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
1150mg
48%
Total Carbohydrate
48g
16%
Dietary Fiber
3g
11%
Sugars
4g
Protein
16g
Vitamin A
45%
45%
Vitamin C
20%
20%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 9 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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