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.