Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Wall's pork sausages; (450g) |
| 1 pack | From puff pastry; thawed and rolled |
| \N \N | ; out |
| 1 cup | Sliced shallots |
| 1 cup | Sliced mushrooms |
| 2 tablespoons | Chopped fresh herbs |
| 1 carton | Sour cream |
| 2 \N | Eggs |
| ¼ teaspoon | Mace |
| 1 dash | Cayenne pepper |
Grill or gently pan fry sausages for 10 minutes, then drain on paper towel and allow to cool. Cut into pieces Line bun tins with pastry and fill with sliced mushrooms, shallots, herbs and sausages
Beat sour cream, eggs, mace and cayenne pepper together and put into pastry shells
Bake in moderately hot oven (220C) for 15-20 minutes Serve warm
Converted by MC_Buster.
NOTES : Makes 24
Converted by MM_Buster v2.0l.