Sausage, Egg, & Spinach Hand Pies

Sausage, Egg, & Spinach Hand Pies are the perfect savory comfort food for a crisp fall day. With just seven ingredients, they’re easy to make — and a hit with both kids and adults!

A few months back I picked up several rolls of breakfast sausage on clearance for $.99 each. They’ve been hanging out just chilling in my freezer ever since, but this week I realized that it was high time to get experimenting. Mostly because refrigerated pie crusts are back on the shelf seasonally at ALDI! From such humble beginnings, these Sausage, Egg, & Spinach Hand Pies were born. 

I do so look forward to fall every year, only partly because autumn is… hand pie season. No, it’s true — I wouldn’t kid about such a thing! So if these sausage hand pies aren’t speaking to you today, you can also try one of these other options:

• Ham hand pies with spinach
• Chicken broccoli cheddar hand pies
• Sweet potato & chicken hand pies

You can’t really go wrong with hand pies, is what I’m saying here. Today’s sausage & egg hand pies are a filling & tasty twist on the basic hand pies concept, and they work equally well for breakfast, brunch, or dinner. The savory eggs and breakfast sausage here are balanced out by the flaky pie crust & tangy cheese, while a little spinach provides an extra pop of color & flavor.

Sausage, Egg, & Spinach Hand Pies

Ingredients

8 oz breakfast sausage (half a roll; I used hot)
2 Tbsp diced yellow onion
2 cloves garlic, chopped (or 1 tsp minced)
5 eggs, divided
4 oz fresh spinach
4 oz shredded cheddar cheese (1 cup)
One box refrigerated pie crust (both crusts)

Directions

Preheat the oven to 400 degrees and remove pie crusts from the refrigerator to soften as directed on the box. Spray a rimmed baking sheet with cooking spray. Dice the onion and garlic.

Cook the sausage, onion, and garlic in a large skillet over medium heat, breaking up the sausage into crumbles as you go. Once the sausage is cooked through and no pink remains, remove it from the pan.

While the sausage is cooking, beat four eggs together.

After removing the sausage, scramble eggs together over medium heat in the same skillet, in the remaining sausage grease. (Be sure to under-cook the eggs, because they’ll cook more in the hand pies.) When eggs are almost done, reduce heat to medium-low.

Stir the spinach into the eggs until it begins to wilt. Stir the cheese into the egg and spinach mixture, continuing to stir over medium low heat until cheese is melted and spinach is fairly wilted. Turn off the heat under the pan, and stir the cooked sausage back in.

Unroll the pie crusts and cut each crust into three equal wedges, so that you have six pieces total. Spoon equal amounts of the sausage, egg, & spinach mixture into one side of each of the pie crust wedges.

Fold each wedge in half over the filling, then crimp the edges together. Arrange hand pies in a single layer on the prepared baking sheet.

Beat one egg with 1 tsp water to make an egg wash. Brush each hand pie with the egg wash, then cut a couple of small slits in the top of each to let steam escape. Bake for 20 minutes at 400 degrees, or until hand pies are golden brown.

Note: I used hot breakfast sausage here. If you’re using mild sausage, I’d add in 1/4 tsp crushed red pepper while browning.

Is this breakfast, brunch, or dinner?

Yes, to all of the above: Pick a meal, any meal. You don’t need a lot of ingredients when they’re all so flavorful, and these savory hand pies take your basic sausage, eggs, & cheese up another notch. (Middle School Guy was a particular fan of these, but I don’t think I’ve ever experimented with a hand pie recipe he didn’t appreciate!)

Sausage, Egg, & Spinach Hand Pies, printable recipe

Recipes in the real world

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