Savoury Sausage Tarts

Ingrients & Directions 1 pk Wall’s pork sausages; (450g) 1 pk From puff pastry; thawed and -rolled ; out 1 c Sliced shallots 1 c Sliced mushrooms 2 tb Chopped fresh herbs 1 ct Sour cream 2 Eggs 1/4 ts Mace 1 ds Cayenne pepper Grill or gently pan fry […]

Ingrients & Directions


1 pk Wall’s pork sausages; (450g)
1 pk From puff pastry; thawed and
-rolled
; out
1 c Sliced shallots
1 c Sliced mushrooms
2 tb Chopped fresh herbs
1 ct Sour cream
2 Eggs
1/4 ts Mace
1 ds 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


Yields
1 servings

RobinDee

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