Mini Smoked Sausage and Pepper Hand Pies

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.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 295 Calories

Ingredients

• 1 tablespoon water
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons garlic powder
• 1 large egg, lightly beaten
• 2 teaspoons Italian seasoning
• ½ cup finely chopped red bell pepper
• 1 teaspoon black pepper
• ½ cup finely chopped yellow onion
• 8 ounces Hillshire Farm® Rope Smoked Sausage, cut in 1/4" cubes
• ½ cup finely chopped yellow bell pepper
• ½ cup finely chopped poblano pepper
• 1 (14.1 ounce) package refrigerated pie crusts
• 6 (1 ounce) slices provolone cheese, halved

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.