Sausage And Apple Pie In A Parmesan Thyme Crust – a delicious recipe with Italian pork sausage, apple, salt, egg, egg yolk, pastry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat a large skillet over medium heat. Add sausage; cook, breaking meat apart with a wooden spoon, until browned, about 5 minutes. Add apple; cook and stir until starting to soften, 2 to 3 minutes. Season with salt. Let filling stand until cooled, at least 15 minutes.
2
Beat egg and egg yolk together in a small bowl to make egg wash.
3
Preheat oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
4
Unroll pastries onto a lightly floured work surface. Spread and gently press 1 tablespoon Parmesan cheese and 1/2 teaspoon thyme over each pastry.
5
Slice each pastry crosswise into 4 wedges. Add a generous 1/4 cup filling to each wedge. Brush edges with egg wash. Fold dough over the filling and seal the pies. Crimp edges with a fork and trim any excess dough. Arrange pies on the prepared baking sheets. Brush with any remaining egg wash; sprinkle the remaining 2 tablespoons Parmesan cheese and 1 teaspoon thyme over pies. Season with pepper.
6
Bake in the preheated oven until golden brown, rotating pans halfway through, 12 to 15 minutes. Let cool before serving, about 10 minutes.
174
kcal
Calories
10
g
Fat
5
g
Carbs
16
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 9 ingredients. The key ingredients include: 1 (12 ounce) package mild Italian pork sausage, 1 large apple, diced, salt, 1 egg, and more.
Yes, Sausage And Apple Pie In A Parmesan Thyme Crust 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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