Pyre Huchison (MO#926) is originally from the south where they grew up in a food oriented household. As an adult, Pyre loves to cook for friends and family. They are currently a preschool teacher in an integrated classroom of 3-5 year olds. Pyre’s favorite food memories involve their Grandmamé, who loved to get the whole family involved with cooking the holiday meal. She would give everyone a recipe card and that would be the dish that they were in charge of for the meal. 

Pyre baked these delicious mini-pies for the first annual Beloved Community Pie Social and they were a big hit! 
 

Pork, Sage & Apricot Mini-Pies

Ingredients:

• 1 package (17.3 ounces) frozen puff pastry, thawed

• 1 pound bulk sage pork sausage (you can also just use regular pork sausage and add ground or roughly chopped fresh sage to taste)

• 6 green onions, chopped

• 1/2 cup chopped dried apricots

• 1/4 teaspoon pepper

• 1/8 teaspoon ground nutmeg

• 1 large egg, lightly beaten

Directions:

1. 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 12 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 (including the sage if regular sausage was used) lightly but thoroughly. Place 1/4 cup mixture in 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 160°, 30-35 minutes. Cool 5 minutes before removing from pan to a wire rack.

Recipe from tasteofhome.com/recipes/mini-sausage-pies