Prepare Winter Weeknight Dinners

The simple ingredients and family-friendly flavor of these sausage cups make them a dinner staple. Everyone gets their own pies—even better!

Prepare 1 package (17.3 ounces) frozen puff pastry by thawing. 1-pound bulk sage pork sausage 6 chopped green onions 1/2 cup chopped dried apricots 1/4 tsp pepper 1/8 tsp ground nutmeg 1 big, lightly beaten egg

Directions Preheat oven to 375°. Unfold pastry sheets and roll into 16x12-inch rectangles on lightly floured surfaces. 

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 Cut 12 4-in. circles from 1 sheet with a floured cutter; press onto bottoms and up sides of 12 ungreased muffin cups. From remaining sheet, cut twelve 3-1/2-inch circles with a floured cutter.

Mix sausage, green onions, apricots, and spices lightly but thoroughly. Put 1/4 cup mixture in each pastry cup. Press egg-brushed smaller pastry rings over pies to seal. Brush egg. Slit top.

Bake 30-35 minutes until golden brown and filling thermometer hits 160°. Remove pan to wire rack after 5 minutes of cooling.

Nutritional Info 2 mini pies: 551 calories, 36g fat (10g saturated fat), 82mg cholesterol, 784mg sodium, 42g carbohydrate (5g sugars, 5g fiber), 16g protein.

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