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SAUSAGE BRUNCH PIES
1 box frozen puff pastry, thawed
1 pound pork sausage
6 green onions, chopped
1/4 cup chopped dried apricots
1/4 cup chopped dried pineapple
1/2 cup jack grated cheese
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 LARGE egg, lightly beaten

• Preheat oven to 375°.
• On a lightly floured surface, unfold pastry sheets; roll each into a 16×12-in. rectangle.
• Using a floured cutter, cut twelve 4 inch circles from one sheet.
• Press each round into the bottom and up sides of ungreased muffin tin.
• Using a floured cutter, cut twelve 3-1/2-in. circles from remaining sheet. Set aside.
• Mix sausage, green onions, pineapple pieces, apricots and spices lightly but thoroughly.
• Place 1/4 cup mixture into 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 for venting.
• 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.

NOTE: Dried cherries, dates, currants, or golden raisins for the apricots.