Mini Sausage Pies Recipes

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup.
• Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
• In 10-inch skillet, cook sausage, bell pepper and onion over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1/2 cup of the cheese. Spread in pie plate.
• In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese; bake 1 to 2 minutes longer or just until cheese is melted. Let stand 5 minutes before serving.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of a knife on a chopping board. Mix together with the parsley and stir in 50ml cold water.
• Blend the sausagemeat in a food processor (if using sausages, peel away the skins) on a high speed, pour the garlic water into the mixture, then season with pepper. Blend until combined.
• Unroll the pastry onto a board and cut in half lengthways.
• Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge.
• Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure.
• Cut each roll into 10 pieces with a sharp knife, each about 2.5cm long, and arrange on a baking sheet. Will keep, covered and frozen, for one month.
• Brush more beaten egg all over the pastry. Cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Add an extra 10 mins if cooking from frozen. Eat hot or cold with tomato ketchup, if you like.

Steps:

• Preheat the oven to 375°.
• In a heavy skillet over medium heat, crumble the sausage with a fork.
• Sauté the sausage until completely cooked.
• Drain off the fat, remove the sausage, and set aside.
• Melt the butter in another skillet over medium heat.
• Sauté the onions in the butter until tender.
• Add the milk and heat until steam rises, but do not boil the milk.
• Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat.
• In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper.
• Mix thoroughly and pour this into the pie crust.
• Top with cooked sausage, and bake for 30 minutes, or until set.

Steps:

• Heat oven to 375. Spray 2 muffin pans with cooking spray.
• In skillet, cook sausage and onion over medium high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese.
• In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture in to each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup.
• Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.