Savory Hand PIes

Savory Hand Pies

These hand pies are warm, golden pockets of comfort: Smoky sausage, our Reduced Sodium Turnip Greens, Reduced Sodium Blackeye Peas and a flavorful gravy sealed inside flaky crusts. Perfect for parties or Sunday gatherings when you want soul food in a handheld bite.

Ingredients

    Directions

      Ingredients:

      Filling:

      • 1 Tbsp olive oil or butter
      • 1 lb spicy pork sausage
      • ½ small onion, finely diced
      • ½ small bell pepper, finely diced
      • 1 celery stalk, finely diced
      • 3 cloves garlic, minced
      • 1 tsp No-Salt Creole Seasoning
      • ½ tsp smoked paprika
      • ½ tsp garlic powder
      • ½ tsp onion powder
      • ¼ tsp black pepper
      • 1 Tbsp tomato paste
      • 1 Tbsp all-purpose flour
      • ½ cup chicken broth
      • ½ cup heavy cream (or evaporated milk)
      • 1 can Glory Foods Reduced-Sodium Turnip Greens, drained
      • 1 can Glory Foods Reduced-Sodium Black-Eyed Peas, drained
      • 1 Tbsp Worcestershire sauce
      • 1 Tbsp butter
      • 1 Tbsp chopped green onions

      For the Assembly:

      • 1 box (2 sheets) refrigerated pie crusts
      • 1 egg, beaten (for egg wash)
      • 1 Tbsp butter, melted (optional, for brushing)

      Instructions:

      Brown the Meat:

      • In a skillet, heat butter or olive oil over medium heat. Add sausage and cook until browned.
      • Stir in onion, bell pepper, celery, and garlic. Sauté until softened, about 5 minutes.

      Season and Build the Sauce:

      • Add No-Salt Creole Seasoning, smoked paprika, garlic powder, onion powder and black pepper. Stir in tomato paste and cook 1 minute.
      • Sprinkle flour over the mixture and cook 1 minute more to remove the raw taste.

      Add Liquid:

      • Reducedly pour in chicken broth while stirring to make a light gravy. Add the cream and simmer until slightly thickened (2–3 minutes).

      Add the Soul:

      • Stir in turnip greens, black-eyed peas, Worcestershire, and green onions.
      • Simmer a few more minutes until thick and creamy.
      • Taste and adjust seasoning — no salt needed! Remove from heat and cool slightly.

      Assemble the Hand Pies:

      • Preheat oven to 400°F.
      • Roll out crusts and cut into 5–6-inch circles.
      • Spoon about 3 tablespoons of filling in the center of each circle.
      • Fold over, crimp with a fork, and brush with egg wash.

      Bake:

      • Bake 20–25 minutes or until golden brown. Brush with melted butter for shine when done.

      Prep Time

      30 Minutes

      Cook Time

      1 Hour

      Servings

      6

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      Savory Hand PIes

      Savory Hand Pies

      These hand pies are warm, golden pockets of comfort: Smoky sausage, our Reduced Sodium Turnip Greens, Reduced Sodium Blackeye Peas and a flavorful gravy sealed inside flaky crusts. Perfect for parties or Sunday gatherings when you want soul food in a handheld bite.

      Prep Time

      30 Minutes

      Cook Time

      1 Hour

      Servings

      6

      Ingredients

        Directions

          Ingredients:

          Filling:

          • 1 Tbsp olive oil or butter
          • 1 lb spicy pork sausage
          • ½ small onion, finely diced
          • ½ small bell pepper, finely diced
          • 1 celery stalk, finely diced
          • 3 cloves garlic, minced
          • 1 tsp No-Salt Creole Seasoning
          • ½ tsp smoked paprika
          • ½ tsp garlic powder
          • ½ tsp onion powder
          • ¼ tsp black pepper
          • 1 Tbsp tomato paste
          • 1 Tbsp all-purpose flour
          • ½ cup chicken broth
          • ½ cup heavy cream (or evaporated milk)
          • 1 can Glory Foods Reduced-Sodium Turnip Greens, drained
          • 1 can Glory Foods Reduced-Sodium Black-Eyed Peas, drained
          • 1 Tbsp Worcestershire sauce
          • 1 Tbsp butter
          • 1 Tbsp chopped green onions

          For the Assembly:

          • 1 box (2 sheets) refrigerated pie crusts
          • 1 egg, beaten (for egg wash)
          • 1 Tbsp butter, melted (optional, for brushing)

          Instructions:

          Brown the Meat:

          • In a skillet, heat butter or olive oil over medium heat. Add sausage and cook until browned.
          • Stir in onion, bell pepper, celery, and garlic. Sauté until softened, about 5 minutes.

          Season and Build the Sauce:

          • Add No-Salt Creole Seasoning, smoked paprika, garlic powder, onion powder and black pepper. Stir in tomato paste and cook 1 minute.
          • Sprinkle flour over the mixture and cook 1 minute more to remove the raw taste.

          Add Liquid:

          • Reducedly pour in chicken broth while stirring to make a light gravy. Add the cream and simmer until slightly thickened (2–3 minutes).

          Add the Soul:

          • Stir in turnip greens, black-eyed peas, Worcestershire, and green onions.
          • Simmer a few more minutes until thick and creamy.
          • Taste and adjust seasoning — no salt needed! Remove from heat and cool slightly.

          Assemble the Hand Pies:

          • Preheat oven to 400°F.
          • Roll out crusts and cut into 5–6-inch circles.
          • Spoon about 3 tablespoons of filling in the center of each circle.
          • Fold over, crimp with a fork, and brush with egg wash.

          Bake:

          • Bake 20–25 minutes or until golden brown. Brush with melted butter for shine when done.

          Find Glory in Stores Near You!

          Find Nearby

          Share This Recipe

          Facebook
          Twitter
          Pinterest
          Email
          Print