Festive Sausage Cups

By GmaJan12

Ingredients

• Pastry for double-crust pie (9 inches)
• 1 pound bulk spicy pork sausage
• 6 green onions, chopped
• 1 tablespoon butter
• 1/2 cup chopped canned mushrooms
• 1/4 cup sliced pimiento-stuffed olives
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 2 cups heavy whipping cream
• 1 cup (4 ounces) shredded Swiss cheese
• Chopped stuffed olives

Details

Servings 16

Preparation

Step 1

On a lightly floured surface, roll pastry to 1/8-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Press onto the bottom and up the sides of a greased miniature muffin cups. Bake at 400° for 6-8 minutes or until lightly browned. Remove from pans to cool on wire racks.

In a large skillet, cook sausage until no longer pink; drain well and set aside. In the same skillet, saute onions in butter until tender. Add mushrooms, sliced olives, salt and pepper. Sprinkle with flour. Add cream; bring to a boil, stirring constantly. Stir in sausage. Reduce heat; simmer until thickened, about 5-10 minutes, stirring constantly.

Spoon into pastry cups; sprinkle with cheese. Place on ungreased baking sheets. Bake at 350° for 10 minutes or until cheese is melted. Sprinkle with chopped olives. Serve hot.

Yield: 4 dozen.