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servings:

These tasty sausage and feta hand pies are adapted from the "Martha Stewart Baking Handbook."

• 1/4 cup extra-virgin olive oil
• 1 pound sweet Italian sausage, casings removed
• 1 large onion, thinly sliced
• 1 small head fennel (about 1 pound), trimmed, cored, and thinly sliced
• 1/2 teaspoon crushed red pepper flakes (optional)
• Coarse salt and freshly ground black pepper
• 6 plum tomatoes, quartered lengthwise, seeded and cut into 1/2-inch dice
• 8 ounces feta cheese, crumbled
• 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
• All-purpose flour, for dusting
• Pate Brisee for Plum Crumb Pie
• 1 large egg, lightly beaten
• 3 tablespoons fennel seeds

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