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Sausage and Ale Hand Pies


Sausage and Ale Hand Pies

Makes 10-12 hand pies

For the pastry:

  • ½ cup unsalted butter
  • ½ cup water
  • 1 ¾¬2 cups all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


For the filling:

  • 450g sausage, casing removed*
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, diced
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1 small russet potato, grated
  • 1 tablespoon all-purpose flour
  • ½ cup ale or lager
  • ½¬¾ cup low sodium chicken stock
  • Kosher salt
  • Freshly ground black pepper
  • 1 egg, beaten with
  • 2 teaspoons milk, for egg wash



  1. To make the pastry, combine the butter and water in a small saucepan and bring to a boil. Meanwhile, stir together the flour, salt, and pepper in a large bowl and set aside. When the butter has fully melted and the mixture has come to a boil, remove the pot from the heat and pour it into the flour mixture. Using a wooden spoon, mix together the dough and set aside for 5 minutes or so to cool slightly. When the dough is cool enough to handle, turn it out onto a clean lightly floured work surface and knead the dough for 3 to 4 minutes or until it is smooth and a little elastic. Cover the dough in plastic wrap and set aside for 30 minutes while you prepare your filling.
  2. For the filling, crumble the sausage meat into a large skillet set over medium/medium high heat and cook until lightly caramelized and cooked through. Remove the meat from the pan and add in the butter and onions. Season with a pinch of salt and pepper and cook for around 1 minute. Add in the diced celery and carrot and continue cooking until the vegetables are slightly softened but still a little crisp, around 5¬–7 minutes. Add the cooked sausage back into the pan along with the grated potato and stir to combine.
  3. Evenly sprinkle the flour over the whole mixture, give it a good stir, and cook, stirring frequently, for about a minute to cook off some of that raw flour taste. While stirring, pour in the ale or lager followed by the chicken stock. Bring the mixture to a boil and allow it to bubble away for 3 or 4 minutes or until thick. If the mixture seems a little dry, add a bit more stock but you do not want the meat and veggie mixture to be soupy or too wet.
  4. Once the mixture is thick, remove the pan from the heat and allow it to cool while you preheat your oven to 375ºF and roll out your dough to ¼ inch thick and cut out ten to twelve 5 or 6 inch rounds. You might need to gather up the dough and reroll it out a couple of times but don’t worry about overkneading the pastry – this hot water dough is super forgiving.
  5. Fill each of your circles with some of the filling and brush the edges with egg wash. Fold the dough over the filling to form little half circle handpies and crimp the edges with your fingers or the tines of a fork. Slice one or two small steam vents in the top of each pie, place them on a parchment lined baking sheet, and give them a brush with the egg wash.
  6. Bake the hand pies for 30¬–40 minutes or until the pastry is golden brown and crisp. Pour a pint and cheers to England!
  7. *I like to use a peppery British sausage like Cumberland but any sausage will do