Savory Sausage Apple Tarts
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Savory Sausage Apple Tarts

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Serves: 24

Ingredients & Directions

  • 1/2 pound sweet Italian pork sausage, casing removed
  • 1 medium onion, chopped (about 1/2 cup)
  • 2 large Granny Smith apple, peeled and chopped
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 egg, beaten
  • 1/2 cup grated Parmesan cheese

Heat the oven to 375°F.  Lightly grease 24 (1 1/2-inch) mini muffin-pan cups.

Cook the sausage and onion in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat.  Pour off any fat.  Add the apples and cook until the apples are tender, stirring occasionally.

Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 9x12-inch rectangle.  Cut into 12 (3-inch) squares.  Repeat with the remaining pastry sheet.  Press the pastry squares into the mini muffin-pan cups.  Brush the pastries with the egg.  Spoon about 1 tablespoon sausage mixture into each muffin-pan cup.

Bake for 10 minutes.  Sprinkle the pastries with grated Parmesan cheese, if desired.

Bake for 5 minutes or until the pastries are golden brown.