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