Ingredients
1 package (17.3 ounces) frozen puff pastry, thawed1 pound bulk sage pork sausage6 green onions, chopped1/2 cup chopped dried apricots1/4 teaspoon pepper1/8 teaspoon ground nutmeg1 large egg, lightly beaten
Preparation
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.
Mix sausage, green onions, apricots and spices 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.
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.
