2 sheets frozen puff pastry, just thawed
Chopped fresh parsley and tomato chutney, to serve
5 thin beef sausages (375g)
½ cup drained, char-grilled & marinated capsicum strips (100g)
2 green spring onions, thinly sliced
2/3 cup grated Tasty cheese
Lightly grease eight x 1-cup capacity, round, metal pie pans (11cm in diameter x 4cm deep).
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.
Cut each pastry sheet into square quarters. Press a square into each prepared pie pan. (Don’t trim.) Place pans on two oven trays.
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.
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.
Sprinkle with parsley. Serve with chutney.