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Preheat oven to 350F.
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Cover a baking sheet with parchment paper.
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Heat butter and olive oil in medium skillet over medium-high heat.
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Add diced apple, onion, herbs, salt, black pepper & red pepper flakes. Sauté until onion is translucent and apple has softened. Remove from heat.
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Space 4, 4” pie crust rounds on the baking sheet, 2” apart.
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Place 1 chicken sausage patty on each round.
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Place 1 tablespoon apple/onion mixture on top of sausage.
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If desired sprinkle cheese on top of apple/onion mixture.
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In a small bowl, whisk together egg and water. Brush the egg wash around the ¼” outer rim of each bottom pie crust.
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Cut a few slits in the middle of the remaining 4 mini pie crusts and drape the top crusts over the top of the prepared hand pies.
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Gently pull the bottom crust edge of each pie up over the top crust – being sure to tuck the top crust into the bottom crust.
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Brush the entire hand pie with egg wash and slightly crimp all around the edges with a fork. If desired, sprinkle top with coarse salt and/or black pepper.
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Bake at 350F for 30 minutes or until golden brown.
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Enjoy!