Mini Sausage Pies

• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 pound bulk sage pork sausage
• 6 green onions, chopped
• 1/2 cup chopped dried apricots
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1 large egg, lightly beaten

1. Preheat oven to 375u0b0. 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 one 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.
2. 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.
3. Bake until golden brown and a thermometer inserted in filling reads 160u0b0, 30-35 minutes. Cool 5 minutes before removing from pan to a wire rack.
4. Cool baked pies and freeze in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on a
5. in a preheated 350u0b0 oven until heated through, 14-17 minutes.

pastry, pork sausage, green onions, apricots, pepper, ground nutmeg, egg

Taken from www.tasteofhome.com/recipes/mini-sausage-pies/ (may not work)