Mini Sausage Pies – a delicious recipe with pastry, pork sausage, green onions, apricots, pepper, ground nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0. 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 bottoms 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 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 160u00b0, 30-35 minutes. Cool 5 minutes before removing from pan to a wire rack.
4
Cool baked pies and freeze in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on a
5
in a preheated 350u00b0 oven until heated through, 14-17 minutes.
370
kcal
Calories
18
g
Fat
14
g
Carbs
35
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Mini Sausage Pies 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.
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