Apple and Breakfast Sausage Hand Pies Recipe

Apple & Breakfast Sausage Hand Pies


Prep Time

Total Time

Gluten Free


25 min

55 min


Pie crust is stuffed with a sautéed apple and onion mixture and an all-natural Jones breakfast sausage patty for a satisfying breakfast menu option.

Chicken Breakfast Sausage Patties with Eggs and Toast

This recipe is made with

Fully Cooked Chicken Sausage Patties

Product Information


2 tablespoons butter
2 tablespoons olive oil
1 granny smith apple, peeled & cored
1/2 sweet yellow onion, diced
1/2 teaspoon herb blend
1 teaspoon salt
1 teaspoon pepper
Dash red pepper flakes
Pie crust (enough for a 2-crust pie) rolled and cut into 8 rounds, 4-inches each
4 Jones Dairy Farm Fully Cooked Chicken Sausage Patties
1/2 cup gruyére or sharp cheddar cheese (optional)
1 egg
1 teaspoon water


Step 1
Preheat oven to 350˚F. Line baking sheet with parchment paper.

Step 2
Heat butter and olive oil in medium skillet over medium-high heat. Add diced apple, onion, herbs, salt, pepper & red pepper flakes. Sauté until onion is translucent and apple has softened. Remove from heat.

Step 3
Space 4, 4-inch pie crust rounds on the baking sheet, 2-inches apart. Place 1 sausage patty on each round, top with 1 tablespoon apple/onion mixture. If desired, sprinkle cheese on top of apple/onion mixture.

Step 4
In small bowl, whisk together egg and water. Brush egg wash around outer rim of each bottom pie crust. Cut a few slits in middle of remaining 4 pie crusts and drape over top of prepared hand pies. Gently pull bottom crust edge of each pie up and over top crust creating a sealed edge all the way around. (Be sure to tuck top crust into bottom crust.)

Step 5
Brush entire hand pie with egg wash and slightly crimp edges with fork. If desired, sprinkle top with coarse salt and/or black pepper.

Step 6
Bake at 350˚F for 30 minutes or until golden brown.

Get foodservice recipes like these sent to you monthly.