- 2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
- 1 cup (2 sticks) unsalted butter, cut into small pieces
- 1 1/2 teaspoons fine salt
- 1/2 cup ice water
- 1 tablespoon extra-virgin olive oil
- 10 ounces (about 1 1/2 links) sweet Italian sausage, casings removed
- 1 medium onion, diced medium
- 1 tart apple, such as Granny Smith, peeled and diced medium
- 1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
- 1/4 cup golden raisins
- Coarse salt and ground pepper
- Heavy cream, for brushing
- In a food processor, pulse flour, butter, and salt until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, sprinkle with 1/4 cup ice water; pulse just until dough holds together when squeezed (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate 30 minutes (or up to overnight).
- Meanwhile, in a large skillet, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes. Add onion and cook until translucent, about 6 minutes. Add apple, kale, and raisins and cook until kale is almost tender, about 5 minutes. Remove from heat; season with salt and pepper.
- Preheat oven to 400 degrees. Line two baking sheets with parchment paper. On a lightly floured surface, roll out dough to an 1/8-inch thickness. With a large round cookie cutter or small bowl, cut out eight 6- to 7-inch rounds (reroll scraps if necessary). Place 1/2 cup kale mixture in center of each round and fold over filling to form half-moons. With a fork, press edges firmly to seal. Place pies on baking sheets and brush with cream.
- Cut a small vent in each pie and bake until golden brown and crisp, 25 to 30 minutes, rotating sheets halfway through. Let cool slightly on a wire rack. Serve warm or at room temperature.
To save time, use store-bought rolled pie dough to make the crusts for these hand pies.