Apple and Breakfast Sausage Hand Pies

1 Review

Apple and Breakfast Sausage Hand Pies

Breakfast Ideas for Breakfast Sausage

Pie crust is stuffed with a sautéed apple and onion mixture and an all-natural Jones breakfast sausage patty for a satisfying start to your morning.

Apple and Breakfast Sausage Hand Pies
25 mins
Prep Time
55 mins
Total Time
Contains Gluten icon
Contains Gluten


Amount / QuantityIngredients
2 tablespoons


2 tablespoons

Olive Oil


Granny Smith Apple, peeled & diced


Sweet Yellow Onion, diced

1/2 teaspoon

Herb Blend

1 teaspoon


1 teaspoon



Red Pepper Flakes

Pie Crust (enough for a 2-crust pie) rolled and cut into 8 rounds, 4-inches each

1 (5 oz.) package

All Natural Golden Brown® Turkey Sausage Patties

1/2 cup

Gruyere or Sharp Cheddar Cheese (optional)



1 teaspoon



  1. Preheat oven to 350˚F. Line baking sheet with parchment paper.

  2. Heat butter and olive oil in medium skillet over medium-high heat. Add diced apple, onion, herbs, salt, pepper & red pepper flakes. Sauté until onion is translucent and apple has softened. Remove from heat.

  3. Space 4, 4-inch pie crust rounds on the baking sheet, 2-inches apart. Place 1 sausage patty on each round, top with 1 tablespoon apple/onion mixture. If desired, sprinkle cheese on top of apple/onion mixture.​

  4. In small bowl, whisk together egg and water. Brush egg wash around outer rim of each bottom pie crust. Cut a few slits in middle of remaining 4 pie crusts and drape over top of prepared hand pies. Gently pull bottom crust edge of each pie up and over top crust creating a sealed edge all the way around. (Be sure to tuck top crust into bottom crust.)

  5. Brush entire hand pie with egg wash and slightly crimp edges with fork. If desired, sprinkle top with coarse salt and/or black pepper.

  6. Bake at 350˚F for 30 minutes or until golden brown.

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Ratings and Reviews


This was very good!

This was very good! My husband and I have had it a few times now. If I don't have enough breakfast sausage, I've used some mild italian sausage and it's still great.

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