Ingredients
1 large Granny Smith apple, peeled and cut into 1/2-in. cubes1-1/2 cups cubed peeled sweet potatoes (1/2-in. cubes)1-1/2 teaspoons olive oil1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground cinnamon1/2 pound bulk pork sausage1 ounce crumbled goat cheese2 sheets refrigerated pie crust1 large egg1/4 teaspoon water
Preparation
Preheat oven to 400°. Place apples and sweet potato on a foil-lined rimmed baking sheet. Drizzle with oil; sprinkle with salt, pepper and cinnamon. Toss to coat. Roast until tender, about 20 minutes.
Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Add apple mixture and goat cheese; stir to combine.
On a lightly floured surface, roll crust to 1/4-in. thickness. Cut with a floured 3-in. round biscuit cutter. Place circles 2 in. apart on parchment-lined baking sheets. Place 1 heaping teaspoon filling on 1 side of each circle. Beat egg and water. Brush edges of pastry with egg wash; fold circles in half. With a fork, press edges to seal. Brush with egg wash. Bake until golden brown, 12-15 minutes per batch.
