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These hand pies by former culinary team member Grant Melton were inspired by Rachael's Apple, Onion + Celery Stuffing, and are the perfect precursor to Thanksgiving dinner. They can be made with store-bought or homemade dough and can be assembled in advance, refrigerated and baked fresh.

For another festive appetizer idea, check out Grant's Pimento Cheese Palmiers, and click here for more easy and delicious turkey day ideas.


  • 1 tablespoon olive oil
  • ½ pound fresh sweet Italian sausage, removed from casing
  • ½ yellow onion, finely chopped
  • 3 ribs celery, finely chopped
  • 1 apple, peeled and finely chopped
  • 1 teaspoon poultry seasoning, plus more for topping
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons flour, plus more for dusting
  • 2 recipes All Buttah Pie Dough, or 2 store-bought pie dough rounds
  • 1 egg
  • 1 tablespoon heavy cream
  • Cranberry Sauce, for dipping (optional)


Serves: 8


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.