Southwestern-Style Chicken and Sausage Pies

By MJH

Ingredients

• 2 packages frozen puff pastry sheets
• 1 pound sausage meat (without casings)
• 1 pound chicken breasts, diced
• 1 small onion, diced
• 1 (16 oz.) can diced tomatoes with mild green chilies, drained
• 1 clove of garlic, minced
• 1 tbsp. olive oil
• 1 tbsp. taco seasoning
• Pinch crushed red pepper
• 1 egg, beaten with 1 tsp. water
• Dash of hot sauce (optional)

Details

Servings 18
Adapted from treatstrinkets.blogspot.com

Preparation

Step 1

Thaw the puff pastry sheets according to the directions on the package. In a large, nonstick skillet, heat the olive oil over medium heat.
Add the garlic and crushed red pepper and sauté until fragrant.
Add the onions and cook until they start to turn translucent.
Add the sausage meat, chicken, and taco seasoning.
Cook, stirring constantly, until the chicken and sausage are fully cooked.
Mix in the tomatoes and hot sauce, if using, and take off of the heat.

Preheat the oven to 430°.
Using a pizza cutter or sharp knife, cut each puff pastry sheet into 9 even squares.
Put about 1½-2 tbsp. of the meat mixture on one of the pastry squares. Brush the edges with water and top with a second square.
Use a fork to seal the edges together, and score the top with a knife.
Move to a cookie sheet.
Repeat with the remaining pastry squares.
Using a pastry brush, brush the tops of the pies with the beaten egg mixture.
Bake 13-15 minutes, until the pastry is puffed and golden.
Serve warm.