Categories: Appetizers
Ingredients
- pastry for double-crust pie (9 inches)
- 1 lb. bulk hot pork sausage
- 6 green onions, chopped
- 1 T. butter or margarine
- 1/2 C chopped canned mushrooms
- 1/4 C thinly sliced stuffed green olives
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 C all-purpose flour
- 2 C whipping cream
- 1 C shredded swiss chese
Directions
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On a lightly floured surface, roll pastry to 1/8 inch thickness. Cut with a 2-1/2" round cookie cutter. Press onto the bottom and up the sides of greased miniature muffin cups. Bake at 400 degrees for 6-8 minutes or until lightly browned. Remove from pans and cool on wire rack. In a skillet, brown sausage; 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 degrees for 10 minutes or until cheese is melted. Serve hot.