Festive Sausage Cups - cooking recipe

Ingredients
    Pastry for double-crust pie (9 inches)
    1 lb. bulk hot pork sausage
    6 green onions, chopped
    1 Tbsp. butter or margarine
    1/2 c. chopped canned mushrooms
    1/4 c. thinly sliced stuffed olives
    3/4 tsp. salt
    1/4 tsp. pepper
    1/4 c. all purpose flour
    2 c. whipping cream
    1 c. (4 oz.) shredded Swiss cheese
    Chopped stuffed olives
Preparation
    On a lightly floured surface, roll pastry to 1/8 inch thickness. Cut with a 2 1/2 inch round cookie cutter. Press onto the bottom and up the sides of greased miniature muffin cups. Bake at 400\u00b0 for 6-8 minutes or until lightly browned. Remove from pans to cool on wire racks. 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\u00b0 for 10 minutes or until cheese is melted. Garnish with chopped olives.

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