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Mini Sausage Pies

6 reviews
Total Time
Prep: 35 min. Bake: 30 min.

Recipe by Kerry Dingwall, Wilmington, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated May 12, 2022

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

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Can you freeze Mini Sausage Pies?

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.


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.

    • Watch how to Make Mini Sausage Pies

    Test Kitchen Approved

    Mini Sausage Pies

    6 reviews
    Prep Time 35 min
    Cook Time 30 min
    Yield 1 dozen

    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
    Text Ingredients

    Directions

    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.
    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.
    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.