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