FILLING INGREDIENTS:
- 8 oz. Italian Sausage (no salt), recipe below
- 6 oz fresh mozzarella cheese
- 1/2 c. Trader Joe’s Marinara, divided
- 12 fresh basli leaves
Pie Crust Pastry ( recipe found below)
ITALIAN SAUSAGE RECIPE:
I grind my own pork tenderloin for less fatty sausage, however you may just use the spice mixture to make your own with pre-ground pork. Just be sure to mix in the seasonings very well.
Ingredients:
- 2 lbs. ground pork
- 1 T. oregano, dried
- 2 T. parsley, dried
- 1 1/2 t. basil, dried
- 2 t. freshly ground black pepper
- 2 1/2 T. fennel seeds, crushed or use a spice grinder
- 1/2 T. onion powder
- 1/2 T. garlic powder
Directions:
Cut pork to fit into hole of the grinder. The first grind will be using the coarse cutting plate.
Press meat into hole and catch in a large bowl.
Mix the spices, and then add to the ground pork and mix well until spices are well distributed..
Change the cutting plate to a fine grind.
Now grind the pork again. This will insure that the fat is evenly distributed.
Divide pork into portions. I make patties, but you might also make sausages if preferred.
I make 2 ounce scoops and place on plastic wrap. I then cover the balls with another sheet of plastic wrap. Press down the balls to make patties.
You will have 16 patties. Each is 42mg sodium.
You might also like to make larger patties of 4 ounces (84mg sodium) to use as “burgers” in sandwiches (as shown in photo)
I then put the covered patties on a cookie sheet and leave in the freezer overnight. I then bag them up and store in freezer for future use.
These patties can be used in making pasta sauces, for filling in Zucchini Boats or even in a low sodium bun topped with marinara sauce or tomato, fresh mozzarella and fresh basil leaves.
***Cook these sausages carefully as there is very little fat in them. They cook quickly, but be sure they are thoroughly cooked.
Original Recipe
PIE CRUST PASTRY RECIPE:
Ingredients:
- 1 1/4 c. all purpose flour
- 1/8 t. Diamond Crystal Kosher Salt- or you may choose not add any salt at all.
- 1/2 c. shortening (ex. Crisco)
- 3-4 T. ice water
Directions:
Put the blade in the food processor (or use a bowl and pastry tool to mix). Add flour, salt, shortening and run the processor until the mixture forms a ball. Blend in 1 T. ice water at a time, running the machine, then add 1 T. more and then the 3rd T. At this point you may not need to add 1 more T. ice water. You want the pastry to mix well together.
Rolling the pastry and filling the hand pies:
Dust a bit of flour on your countertop, place the ball of pastry on the flour and make sure all the flour is mixed in well. Divide the pastry in 4 pieces and roll each into a ball.
Take a piece of plastic wrap, add a sprinkle of flour on top, place one of the pastry balls on the flour and flatten a bit. Place another piece of plastic wrap on top, using a rolling pin, made a circle of the pastry ball- about 6-7 inches in diameter. You will be filling and folding this circle in half to cook. The plastic wrap makes moving the hand pies easier.
To each hand pie add 1/4 of the total filling. Place the filling on the bottom half of each pastry circle. For each hand pie add:
2 oz. Italian sausage, cooked and crumbled
3 basil leaves
1 1/2 ounces Mozzarella, cut in thin slices
Now, on the top half of the the pastry circle, you will brush on about 1 t. marinara sauce.
Fold over the pastry to form a half circle, and crimp the open edges with a fork to seal in the filling.
Preheat the Air Fryer for 3 minutes. Now carefully put 2 of the hand pies in the basket, and place the basket back into the air fryer. Bake at 350 degrees for 12 minutes. They should be light brown and crispy. Carefully remove to a plate using a spatula, add the other two hand pies and repeat instructions.
Divide the remaining marinara sauce equally, and place on each plate with your hot hand pies.
Serves 4
Total sodium is 824mg
206mg sodium each, when using these ingredients.
Original recipe
