Mini Smoked Sausage and Pepper Hand Pies

Rating: 4.11 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

In partnership with Hillshire Farm Brand, we're helping you make cooking easy, quick, and delicious. Here, a clever take on smoked sausage and peppers in a handheld size ideal for weeknight dinners.

By Hillshire Farm(R) Brand

Gallery
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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
20 mins
total:
1 hr 5 mins
Servings:
12
Yield:
12 pies
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large skillet over high. Add sausage; cook 3-4 minutes, stirring occasionally until lightly browned. Add peppers and onion; cook 3-4 minutes, stirring frequently, until softened. Stir in Worcestershire, tomato paste, Italian seasoning, garlic powder, and pepper. Remove from heat. Cool completely, about 15 minutes.

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  • Preheat oven to 450 degrees F. Unroll pie crusts on work surface. Cut out twelve 5-inch circles, re-rolling dough scraps as needed.

  • Spoon 2 tablespoons sausage mixture into center of each circle; top with 1/2 a cheese slice. Fold each circle over into a semicircle and crimp edges with a fork to seal. Place pies on large baking sheet lined with parchment paper.

  • Whisk together egg and water; brush over tops of pies. Bake in preheated oven until golden brown, 10 to 12 minutes. Cool 5 minutes before serving.

Nutrition Facts

Per Serving:
295 calories; protein 8.9g 18% DV; carbohydrates 18.3g 6% DV; fat 21.1g 32% DV; cholesterol 37.1mg 12% DV; sodium 488.8mg 20% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Karen E.
Rating: 4 stars
03/11/2019
Overall this one is pretty good. We all liked the filling and being in a pie crust was a good combination. The only drawback was putting it together. For this to work your pie crust needs to be flexible and not at all dry. It's a bit of a stretch to fit everything inside with the recommended dough amount so really how much you like this recipe has a lot to do with how easy your crust is to work with. I think it would be a little easier if the sausage was chopped instead of sliced. We also found it's a little easier to assemble if you first wet the edges of the dough circle the put the cheese in then the sausage mixture. Gently fold the dough over using a fork to push the filling away from the edges as needed. Brush with the egg mixture as soon as you've placed the pie on the baking sheet to keep the dough from drying out. Ours were less than stellar looking once we got then put together but baked just great regardless. Took 17 min to bake. Read More
Helpful
(4)
9 Ratings
  • 5 star values: 2
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Karen E.
Rating: 4 stars
03/11/2019
Overall this one is pretty good. We all liked the filling and being in a pie crust was a good combination. The only drawback was putting it together. For this to work your pie crust needs to be flexible and not at all dry. It's a bit of a stretch to fit everything inside with the recommended dough amount so really how much you like this recipe has a lot to do with how easy your crust is to work with. I think it would be a little easier if the sausage was chopped instead of sliced. We also found it's a little easier to assemble if you first wet the edges of the dough circle the put the cheese in then the sausage mixture. Gently fold the dough over using a fork to push the filling away from the edges as needed. Brush with the egg mixture as soon as you've placed the pie on the baking sheet to keep the dough from drying out. Ours were less than stellar looking once we got then put together but baked just great regardless. Took 17 min to bake. Read More
Helpful
(4)
coops
Rating: 4 stars
04/01/2020
I didn't make the 10-12 hand pies but instead used each crust to make a calzone-like pie by putting the filling on half and then folding over. Make sure you bake this long enough for the bottom crust to fully cook! The only change I'd make is to add a sauce to make up for the dry contents. Read More
TexAgg99
Rating: 4 stars
04/29/2019
Made it straight as the recipe said. I liked it a lot. Enough to eat. my kids and wife said it was Ok not their fave. I too only got 10 instead of 12 and the crust was a bit finicky to keep from ripping as you can see in my picture. None the less they were flaky and tasty. Read More
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Karl O
Rating: 4 stars
03/31/2019
Really tasty! I only got 10 pies out of mine instead of 12. No complaints otherwise. Was really good! Read More
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