Savoury sausage tarts

Yield: 1 servings

Measure Ingredient
1 pack Wall's pork sausages; (450g)
1 pack From puff pastry; thawed and rolled
; out
1 cup Sliced shallots
1 cup Sliced mushrooms
2 tablespoons Chopped fresh herbs
1 carton Sour cream
2 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.

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