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.

Test Kitchen Tips
  • Dried cherries, prunes, dates, currents, and dried figs all make great substitutions for the apricots.
  • If you have regular bulk sausage on hand, just add 3/4 tsp. of minced fresh sage or 1/4 tsp. of dried sage into the filling mixture. You can also use 1/4 tsp of poultry seasoning.
  • The slits on the top of the pies are for venting. You can change up the look of these cuties by changing the shape of the vents. We love the rustic look of x's, but small teardrops and fork tine marks look charming as well.
  • 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.

    Test Kitchen Tips
  • Dried cherries, prunes, dates, currents, and dried figs all make great substitutions for the apricots.
  • If you have regular bulk sausage on hand, just add 3/4 tsp. of minced fresh sage or 1/4 tsp. of dried sage into the filling mixture. You can also use 1/4 tsp of poultry seasoning.
  • The slits on the top of the pies are for venting. You can change up the look of these cuties by changing the shape of the vents. We love the rustic look of x's, but small teardrops and fork tine marks look charming as well.
  • Originally published as Mini Sausage Pies in Simple & Delicious August/September 2017

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