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
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 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 smaller 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.
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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
menkens
Dec 11, 2019
Just my "humble" opinion -- in recipes like this using "raw" sausage or ground beef it is best to buy a good quality sausage/ground beef without "extra" fat!
Evangeline
Nov 22, 2019
The SAUSAGE MINI pies were a hit with my boys. I decided to cook and drain the sausage first before adding the rest of the ingredients, just because I thought the the pies might be too greasy if I didn't. Thank you!
TasteOfHome_Food_Editor
Nov 5, 2019
Hi all! In our recipes, and I think most recipes, if we were needing the sausage to be cooked before making the recipe, we would call for the it so there isn't any question. If we just list bulk pork sausage then it's supposed to go into the recipe raw. Thanks!
K
Nov 4, 2019
Thank you Lauren. May have seemed like a dumb question but no video was posted at the time I asked my question back in 2018, and, not everyone can watch videos, in any case, depending on how the recipe is being viewed. I certainly can't, at my office! Overall question remains, why not simply say "uncooked sausage" (of beef in some cases) as part of the ingredients/instruction? It's a consistent omission in baked recipes that puzzles me.
Lauren
Aug 14, 2019
To K from Nov 11, 2018, she does not brown the sausage - watch the video provided.
Reviews
Just my "humble" opinion -- in recipes like this using "raw" sausage or ground beef it is best to buy a good quality sausage/ground beef without "extra" fat!
The SAUSAGE MINI pies were a hit with my boys. I decided to cook and drain the sausage first before adding the rest of the ingredients, just because I thought the the pies might be too greasy if I didn't. Thank you!
Hi all! In our recipes, and I think most recipes, if we were needing the sausage to be cooked before making the recipe, we would call for the it so there isn't any question. If we just list bulk pork sausage then it's supposed to go into the recipe raw. Thanks!
Thank you Lauren. May have seemed like a dumb question but no video was posted at the time I asked my question back in 2018, and, not everyone can watch videos, in any case, depending on how the recipe is being viewed. I certainly can't, at my office! Overall question remains, why not simply say "uncooked sausage" (of beef in some cases) as part of the ingredients/instruction? It's a consistent omission in baked recipes that puzzles me.
To K from Nov 11, 2018, she does not brown the sausage - watch the video provided.