If you prefer less spice, omit the red pepper flakes. When you make the dough for this recipe, instead of shaping the pieces into disks, pat them into rectangles; this will make the dough easier to roll out and cut into squares.

　　

Ingredients

makes 1 dozen

　　1/4 cup extra-virgin olive oil

　　1 pound sweet Italian sausage, casings removed

　　1 large onion, thinly sliced

　　1 small head fennel (about 1 pound), trimmed, cored, and thinly sliced

　　1/2 teaspoon crushed red pepper flakes (optional)

　　Coarse salt and freshly ground black pepper

　　6 plum tomatoes, quartered lengthwise, seeded, and cut into 1/2-inch dice

　　8 ounces feta cheese, crumbled

　　1/2 cup fresh flat-leaf parsley leaves, coarsely chopped

　　All-purpose flour, for dusting

　　Pâte Brisée (page 224)

　　1 large egg, lightly beaten

　　3 tablespoons fennel seeds

　　

Step 1

Heat 2 tablespoons oil in a large skillet over medium heat. Crumble sausage into pan; cook, stirring occasionally, until browned, about 4 minutes. Using a slotted spoon, transfer the sausage to a paper towel–lined plate; set aside.

　　

Step 2

Add remaining 2 tablespoons oil to skillet along with the onion; cook, stirring occasionally, for 2 minutes. Add sliced fennel and red pepper flakes; season with salt and pepper. Continue cooking, stirring occasionally, until vegetables are tender, about 8 minutes. Add tomatoes and cook, stirring, until they release their juices, 3 to 4 minutes. Add the reserved sausage, and stir to combine. Remove from heat, and let cool completely. Stir in feta cheese and parsley; set filling aside.

　　

Step 3

Preheat the oven to 425°F, with racks in the upper and lower thirds. Line two baking sheets with parchment paper, and set aside.

　　

Step 4

On a lightly floured piece of parchment paper, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15 by 10 inches. Cut into six 5-inch squares. With a dry pastry brush, sweep off excess flour. Place 1/2 cup filling in the center of each square. Fold up all four corners around the filling, so that the points meet in the center but do not touch (leave about 1/4 inch of space between them). Repeat with remaining piece of dough and filling. Transfer to prepared baking sheets.

　　

Step 5

Brush tops of dough with the beaten egg, and sprinkle with fennel seeds. Bake, rotating sheets halfway through, until pies are golden brown and filling is set, about 40 minutes. Cool slightly on a wire rack. Serve warm.

　　

Hand Pie how-to

Step 6

The corners of these squares of pastry dough are folded toward the center to cover, but not enclose, a savory filling of sausage, fennel, and feta cheese.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter