Sausage Meat Pie. 2 tspns chopped dried sage. 3 sheets of puff pastry Egg or milk to.
Place mixture into pie tin. Brush the top with beaten egg before piercing a small hole in the centre of the pastry lid and sprinkling with black pepper. Place 14 cup mixture into each pastry cup.
Spread mustard over the pastry.
Place 14 cup mixture into each pastry cup. Strip off the sausage skins and put the meat into a bowl. Crimp the edges together with a fork or a knife. Line a 25 x 36cm baking tray with greaseproof paper.
