Plan sausage-and-apple hand pies with homemade pastry for packed lunches

Sausage, apple and sage hand pies suit a packed lunch because each one holds its filling in a sealed pastry case. This plan uses two separate parts. The filling, shaping and bake come from a published sausage, apple and sage hand pie recipe. The pastry is Mitchell's homemade shortening crust. Pairing the two is an editorial planning choice, not a version either author has tested. The plan then covers how to count your real yield, cool and store the pies, pack them cold and reheat them safely.

The short answer

Make Mitchell's pastry first and chill it. Weigh out the one pound of dough the filling recipe calls for. Mix the raw sausage filling, then shape, fill, seal and bake the pies. Check that the filling reaches 160°F. Cool the pies quickly in small portions and refrigerate them within two hours. Pack them cold with at least two cold sources. If you reheat them, they must reach 165°F throughout.

Ingredients to plan for

Filling (sausage, apple and sage recipe)

• 10 ounces pork sausage
• 1 cup diced apple
• 1 cup diced onion
• 1 teaspoon dried sage
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 egg beaten with 2 teaspoons water, for brushing

The filling goes into the pastry raw. The sausage cooks inside the pie in the oven, so you don't need to brown it on the stovetop first.

Pastry (Mitchell's method)

• 3 cups flour
• 1 teaspoon salt
• 1¼ cups vegetable shortening
• 1 egg
• 1 tablespoon vinegar
• 5 tablespoons ice water

Mitchell's method works the shortening into the salted flour until the pieces are about the size of peas. The egg, vinegar and ice water are beaten together, then added to the flour mixture a little at a time. The dough is split into three discs, wrapped, and refrigerated for at least 30 minutes.

The filling recipe calls for one pound of chilled dough. Weigh the finished pastry and set aside one pound. If your batch weighs more, wrap the extra discs and keep them chilled for another batch.

Prep-day workflow

• 1. Make the pastry, divide it into discs, wrap them and chill for at least 30 minutes.
• 2. While the dough chills, dice the apple and onion. Mix them with the sausage, sage, salt and pepper.
• 3. Roll one pound of chilled dough to between ⅛ and ¼ inch thick.
• 4. Cut circles. Use about 1½ tablespoons of filling for a 4-inch circle or about 3 tablespoons for a 6-inch circle.
• 5. Moisten the edges, fold each circle over the filling and press the edges closed with a fork.
• 6. Brush the tops with the egg wash.
• 7. Bake at 400°F for 15 minutes, then lower the oven to 350°F and bake 15 to 20 minutes more.
• 8. Check the filling of several pies with a food thermometer. Ground pork needs to reach 160°F.
• 9. Count the finished pies and write down the number.

Choosing a pie size for lunch

The two circle sizes lead to different lunches. A 4-inch pie is a small, snack-sized piece, so you might pack two or more. A 6-inch pie holds about twice the filling and may be a lunch on its own. Pick the size that fits both the appetite you're feeding and the container you'll use. Make the whole batch one size so the bake behaves the same across the tray.

The source's published yields don't agree with each other, so don't plan lunches from a stated pie count. Count what actually comes out of your oven and divide from there.

Illustrative example: suppose your batch gives you eight pies of the size you chose. Packing two per container gives you four lunches. If you get a different number, the same math applies to your real count.

Cooling and refrigerator storage

Spread the baked pies out in small portions or shallow containers so they cool quickly. Refrigerate them within two hours of baking, or within one hour if the room is above 90°F. Store them covered at 40°F or below and use them within 3 to 4 days. If your prep day falls more than four days before your last lunch, make a smaller batch rather than stretching the storage time.

Packing and transport

• Pack pies straight from the refrigerator, already cold. Don't pack them warm.
• Use an insulated lunch bag with at least two cold sources, such as frozen gel packs or a frozen drink.
• Put the lunch in a refrigerator on arrival if one is available.
• Keep the pies cold until they're eaten or reheated.
• Throw away any pies left over from the lunch rather than bringing them home to eat later.

Reheating at work or school

The pies can be eaten cold straight from a chilled lunch bag. If there's a microwave available and you want them warm, heat them until they reach 165°F throughout. Cover the pies and rotate them as they heat, then check the temperature in several spots. The recipe author reheats in 30-second bursts, which makes it easier to check as you go, but the thermometer reading tells you when they're done, not the clock.

Packing worksheet

Fill this in on prep day so each lunch has a clear plan and you have a record for next time.

Item	Your entry
Circle size (4-inch or 6-inch)
Filling per pie
Actual pie count
Filling temperature checked (160°F)
Cooling container
Prep date (use within 3–4 days)
Pies per lunch
Fits the lunch container?
Cold sources packed (at least two)
Refrigerator at destination?
Reheating available (heat to 165°F)?