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1
Heat 2 tablespoons oil in a large skillet over medium heat.
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2
Crumble sausage into pan; cook, stirring occasionally, until browned, about 4 minutes.
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3
Using a slotted spoon, transfer the sausage to a paper towellined plate; set aside.
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4
Add remaining 2 tablespoons oil to skillet along with the onion; cook, stirring occasionally, for 2 minutes.
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5
Add sliced fennel and red pepper flakes; season with salt and pepper.
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6
Continue cooking, stirring occasionally, until vegetables are tender, about 8 minutes.
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7
Add tomatoes and cook, stirring, until they release their juices, 3 to 4 minutes.
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8
Add the reserved sausage, and stir to combine.
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9
Remove from heat, and let cool completely.
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10
Stir in feta cheese and parsley; set filling aside.
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11
Preheat the oven to 425F, with racks in the upper and lower thirds.
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12
Line two baking sheets with parchment paper, and set aside.
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13
On a lightly floured piece of parchment paper, roll out one piece of dough to a 16-by-11-inch rectangle.
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14
Trim to 15 by 10 inches.
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15
Cut into six 5-inch squares.
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16
With a dry pastry brush, sweep off excess flour.
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17
Place 1/2 cup filling in the center of each square.
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18
Fold up all four corners around the filling, so that the points meet in the center but do not touch (leave about 1/4 inch of space between them).
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19
Repeat with remaining piece of dough and filling.
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20
Transfer to prepared baking sheets.
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21
Brush tops of dough with the beaten egg, and sprinkle with fennel seeds.
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22
Bake, rotating sheets halfway through, until pies are golden brown and filling is set, about 40 minutes.
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23
Cool slightly on a wire rack.
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24
Serve warm.
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25
The corners of these squares of pastry dough are folded toward the center to cover, but not enclose, a savory filling of sausage, fennel, and feta cheese.
