Name: Down East Pork and Sage Handpies             Serves: 3 dozen

Category: Hors D'oeuvres     Cuisine: Farmer's 1900 Lunch     Source: Anna

Ingredients:
3 Tbs  butter
1 small onion, chopped fine
2 pounds lean ground pork (delete if Pork Sausage is used)
2 medium potatoes, boiled,peeled,cubed (optional)
2 medium (Granny Smith) baking apples,peeled, diced
3 Tbs all-purpose flour
1 Tbs dark brown sugar
1/2 tsp salt
1 tsp freshly ground black pepper
4 Tbs rubbed fresh sage (delete if Sage Sausage is used)
Basic pastry for a 10 inch pie or, 2 pillsbury pie things
2 large eggs mixed with 2 Tbs water.

Melt butter in skillet and saute onions 5 mins.
Add pork and brown.
Stir in potatoes and apples.
Add the flour, toss to blend and cook 2 mins longer.
Stir in brown sugar, salt, pepper and sage.
Remove from heat.

Preheat oven to 400F.
If using homemade pastry, roll to 1/8 inch. Lay out Pillsbury pastry .
Cut pastry into circles with 2 1/2 inch biscuit cutter.
Place a heaping teaspoon of the meat mixture into the center
of the each pastry round, fold over and seal edges with a brushing
of the egg mixture.
Press edges and mark with the tines of a dinner fork.
 May be made ahead to this point and frozen.
 Bring to room temperature before baking
Brush the surface of the pies lightly with egg wash.
Place the pies on an ungreased sheet and bake for 20-25 minutes
or until golden brown.

Serve warm, or at room temperature.

Note: 3 boxes of Pillsbury Pie Crust makes 72 pies
Optional add: Ganny Smith Apple, diced
                       Use Jimmy Dean Sage Pork Sausage