Ingredients
2 sheets frozen puff pastry, just thawed
Chopped fresh parsley and tomato chutney, to serve
FILLING
5 thin beef sausages (375g)
½ cup drained, char-grilled & marinated capsicum strips (100g)
2 green spring onions, thinly sliced
8 eggs
2/3 cup grated Tasty cheese
Method
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Lightly grease eight x 1-cup capacity, round, metal pie pans (11cm in diameter x 4cm deep).
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To make filling, heat a lightly oiled, medium non-stick frying pan over a medium heat. Add sausages. Cook, turning occasionally for about 8 to 10 minutes, or until browned all over and cooked. Remove. Drain on absorbent kitchen paper. Cut into 1cm-thick slices.
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Cut each pastry sheet into square quarters. Press a square into each prepared pie pan. (Don’t trim.) Place pans on two oven trays.
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Divide sausages, capsicum and onions evenly among pastry cases. Make a slight hollow in the centre of each one. Carefully crack an egg into each hollow. Sprinkle with cheese. Season with pepper.
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Cook in a hot oven (200C) for about 15 to 18 minutes, or until egg is set and pastry is golden brown. Remove. Stand for 2 minutes. Remove pies from pans.
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Sprinkle with parsley. Serve with chutney.
