1. Remove casings and chop linguica. 2. Sauté onion and garlic in a large skillet over medium heat for 10 minutes, stirring frequently. 3. Add all remaining ingredients except pie crust and egg; cook over medium-high heat for 5 minutes more and set aside. 4. Unroll pie crust and cut into circles with a 3-inch cutter. 5. Gather scraps, then reroll and cut into circles on a lightly floured board. Preheat oven to 400°F and line 2 baking sheets with parchment paper. 6. Place a small spoonful of meat mixture onto half of each dough circle. 7. Moisten edges with water and fold over to enclose filling; pinch edges to seal. Place on baking sheets and brush with beaten egg. Bake for 20 to 25 minutes or until golden brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
