Apple and Breakfast Sausage Hand Pies
Sweet, Savory, and Made to Hold in Your Hand
Pie crust rounds are filled with Jones Golden Brown Turkey Sausage Patties, sautéed Granny Smith apple, sweet onion, and a hint of red pepper flakes, then sealed and baked until golden. Add Gruyere or sharp cheddar for an extra layer of richness. These savory-sweet hand pies are hearty enough for brunch and portable enough to eat on the go.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 Granny Smith apple, peeled and diced
- 1/2 teaspoon herb blend
- 1 teaspoon salt
- 1 teaspoon pepper
- dash red pepper flakes
- pie crust (enough for a 2-crust pie) rolled and cut into 8 rounds, 4-inches each
- 1 (5 oz.) package Jones Dairy Farm Golden Brown All Natural Turkey Sausage Patties
- 1/2 cup Gruyere or sharp cheddar cheese (optional)
- 1 egg
- 1 teaspoon water
Directions
Preheat oven to 350˚F. Line baking sheet with parchment paper.
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.
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.
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.)
Brush entire hand pie with egg wash and slightly crimp edges with fork. If desired, sprinkle top with coarse salt and/or black pepper.
Bake at 350˚F for 30 minutes or until golden brown.
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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.