Mini Sausage And Vegetable Pastry Cups – a delicious recipe with butter, flour, milk, Cheddar cheese, frozen peas, corn. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Grease two 12-cup mini muffin pans.
2
Cut out 24 rounds from the pastry with a 2 3/4-inch cookie cutter. Press each round into a muffin cup. Prick the crust bottoms with a fork. Place a small ball of scrunched foil into each crust.
3
Bake for about 15 mins or until crust is lightly browned. Cool in pan for 5 mins. Remove the foil. Remove crusts from pans; cool completely on a wire rack.
4
For the filling, melt the butter in a small saucepan on medium heat. Add the flour. Cook, stirring, until the mixture bubbles and thickens. Gradually add the milk, stirring, until the mixture boils and thickens. Remove from the heat. Stir in the remaining ingredients. Cool for 5 mins.
5
Just before serving, divide the filling among the crusts.
258
kcal
Calories
13
g
Fat
24
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 None refrigerated pie crusts, 2 tbsp butter, 1 tbsp flour, 1 1/3 cups milk, and more.
Yes, Mini Sausage And Vegetable Pastry Cups falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
