Sausage Cups

pastry for double crust pie (9")
1 lb. bulk hot or sweet sausage
6-8 green onions, finely chopped
3-4 T. butter
3/4 c. chopped mushrooms
3/4 tsp. salt
1/4 tsp. pepper
1/4 c. flour
2 c. whipping cream
1 c. shredded cheese (your choice - Swiss,
Cheddar, etc.)
chopped ripe olives

On lightly floured surface, roll pastry to 1/8" thick. Cut with a 2 1/2" round cookie cutter. Press into the bottom and up sides of tassie pans. Bake at 400F. 6-89 min., or lightly browned. Remove from pans to cool on wire racks.

In skillet, brown sausage; drain well and set aside. Add butter to skillet, saute onions and mushrooms. Sprinkle salt, pepper and flour over this. Add cream, bring to boil, stirring constantly. Return sausage to skillet, mix well. Reduce heat and simmer until thickened, about 6-8 min.

Spoon into pastry cups; sprinkle with cheese. Place filled tassies on ungreased baking sheets. Bake at 350F for 10 min. or until cheese is melted. Top with a few pieces of sliced or chopped ripe olives.

Serve hot. Makes 4 doz.