Mini Sausage Pies Recipe
Mini Sausage Pies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
The simple ingredients and family-friendly flavor of these little sausage cups make them a go-to dinner favorite. The fact that everyone gets their own pie makes them even better! —Kerry Dingwall, Ponte Vedra, Florida
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

Ingredients

  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 pound bulk sage pork sausage
  • 6 green onions, chopped
  • 1/2 cup chopped dried apricots
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 large egg, lightly beaten

Directions

Preheat oven to 375°. On a lightly floured surface, unfold pastry sheets; roll each into a 16x12-in. rectangle. Using a floured cutter, cut twelve 4-in. circles from one sheet; press onto bottom and up sides of ungreased muffin cups. Using a floured cutter, cut twelve 3-1/2-in. circles from remaining sheet.
Mix sausage, green onions, apricots and spices lightly but thoroughly. Place 1/4 cup mixture into each pastry cup. Brush edges of pastry circles with egg; place over pies, pressing edges to seal. Brush with egg. Cut slits in top.
Bake until golden brown and a thermometer inserted in filling reads 160°, 30-35 minutes. Cool 5 minutes before removing from pan to a wire rack.
Freeze option: Cool baked pies and freeze in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on a baking sheet in a preheated 350° oven until heated through, 14-17 minutes.
Yield: 6 servings.
Originally published as Mini Sausage Pies in Simple & Delicious August/September 2017

Nutritional Facts

2 mini pies: 551 calories, 36g fat (10g saturated fat), 82mg cholesterol, 784mg sodium, 42g carbohydrate (5g sugars, 5g fiber), 16g protein.

  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 pound bulk sage pork sausage
  • 6 green onions, chopped
  • 1/2 cup chopped dried apricots
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 large egg, lightly beaten
  1. Preheat oven to 375°. On a lightly floured surface, unfold pastry sheets; roll each into a 16x12-in. rectangle. Using a floured cutter, cut twelve 4-in. circles from one sheet; press onto bottom and up sides of ungreased muffin cups. Using a floured cutter, cut twelve 3-1/2-in. circles from remaining sheet.
  2. Mix sausage, green onions, apricots and spices lightly but thoroughly. Place 1/4 cup mixture into each pastry cup. Brush edges of pastry circles with egg; place over pies, pressing edges to seal. Brush with egg. Cut slits in top.
  3. Bake until golden brown and a thermometer inserted in filling reads 160°, 30-35 minutes. Cool 5 minutes before removing from pan to a wire rack.
    Freeze option: Cool baked pies and freeze in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on a baking sheet in a preheated 350° oven until heated through, 14-17 minutes.
    Yield: 6 servings.
Originally published as Mini Sausage Pies in Simple & Delicious August/September 2017

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