Thanksgiving Hand Pies With Stuffing Filling

Heat olive oil in a 12-inch skillet over medium-high heat. Add the sausage and cook, breaking it up, until browned, then add onion, celery, apple, poultry seasoning, salt and pepper. Cook until onions, celery and apples are soft, about 5 minutes. Pour the mixture into a mixing bowl, then stir in the flour and let cool.

While the mixture is cooling, roll out the pie dough on a floured surface into a 14-inch circle. Using a small 3-inch round cookie cutter, cut out 10 circles. Gather the dough scraps, then re-roll and cut out 6 more circles for a total of 16.

Preheat the oven to 400˚F and line a baking sheet with parchment paper. In a small bowl, whisk the egg and heavy cream.

Using a pastry brush, brush the perimeter of 1 dough circle with water. Place 2 tablespoons sausage mixture in the center, then top with another dough circle. Using a fork, crimp the edges to seal. Place the hand pie on the prepared baking sheet. Repeat to make 8 hand pies total. Brush the tops of the hand pies with the egg wash and then sprinkle with poultry seasoning.

Bake until golden brown, about 20 minutes. Let cool slightly, then serve with cranberry sauce for dipping.