Biscuits n Gravy Hand Pies

Hand Pies

• Two homemade pie discs, store bought is fine
• 1/2 lb breakfast sausage (i used half of the jimmy dean sausage roll)
• 1/4 cup milk
• 1/4 cup half and half
• 1 tbsp flour
• salt and pepper to taste
• 1/4 tsp crushed red pepper (optional, for some kick)
• Beaten egg for brushing the pies
• Everything bagel seasoning, for topping

1. Preheat your oven to 425 degrees. Over medium heat, cook your sausage in a cast iron skillet. You’ll need a wooden spoon or spatula to break up the sausage into small chunks. Once your sausage is cooked through, sprinkle in flour. Mix everything well until you can no longer see flour. Slowly pour in half and half and milk, mix everything well. Add your salt and peppers (Note: I don’t add much salt as the sausage is pretty well seasoned already, so taste as you go). Mix until you notice the sausage mix thicken. Then remove from heat to cool completely. (Note: you can add more milk and flour to get the right consistency. Just add one 1 tsp at a time of each so you don’t thin out or thicken your mix too much. ***we want the mix to be fairly thick as it cools, as it needs to hold up in the pie!)
2. On a floured surface, roll out first pie disc. Using a cookie cutter, cut 7 or 8 circles ( I use a three inch cookie cutter). Place circles on a cookie sheet lined with parchment paper. Roll out the second half of the dough and cut 7 or 8 more shapes. When your sausage mix is completely cooled, begin assembling the pies. You can add about 2 tbsp of sausage and gravy mix. Then add the remaining shapes on top of the filling, press the dough with a fork. Freeze or refrigerate your pies for 20-30 minutes so they are extra cold before baking.
3 Brush pies with the beaten egg, top with bagel seasoning. Bake for 15-18 min. Ovens vary, so start checking at 14 min. You want your pies to be a nice golden brown color. See note below for reheating instructions.
4. Store in fridge for up to 3 days after baking!

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