Mini Sausage Pies
TOTAL TIME: Prep: 35 min. Bake: 30 min.
YIELD: 1 dozen.
The simple ingredients and family-friendly flavor of these little sausage cups make them a go-to dinner favorite. And everyone gets their own pies—which makes them even better! —Kerry Dingwall, Ponte Vedra, Florida
Ingredients
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1 package (17.3 ounces) frozen puff pastry, thawed
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1 pound bulk sage pork sausage
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6 green onions, chopped
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1/2 cup chopped dried apricots
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1/4 teaspoon pepper
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1/8 teaspoon ground nutmeg
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1 large egg, lightly beaten
Directions
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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 1 sheet; press onto bottoms and up sides of 12 ungreased muffin cups. Using a floured cutter, cut twelve 3-1/2-in. circles from remaining sheet.
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2.
Mix sausage, green onions, apricots and spices lightly but thoroughly. Place 1/4 cup mixture in each pastry cup. Brush edges of smaller pastry circles with egg; place over pies, pressing edges to seal. Brush with egg. Cut slits in top.
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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.
Nutrition Facts
2 mini pies: 551 calories, 36g fat (10g saturated fat), 82mg cholesterol, 784mg sodium, 42g carbohydrate (5g sugars, 5g fiber), 16g protein.
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