|Frozen puff pastry||13 Ounce, thawed (3/4 Of 17 1/4 Ounce Package / 489 Gram)|
|Ground steak||4 Ounce (125 Gram)|
|White pepper||1⁄2 Teaspoon|
|Finely chopped mushrooms||50 Gram (3/4 Cup)|
|Shredded cheddar cheese||50 Gram (1/2 Cup)|
|Liver sausage||50 Ounce (50 Gram)|
|Garlic sausage||50 Ounce, diced (50 Gram)|
|Chopped parsley||4 Tablespoon|
|Finely chopped walnuts||75 Gram (3/4 Cup)|
Sprinkle 12 small boat-shaped pans and 18 round patty pans with cold water.
Preheat oven to 400°F (205°C).
On a floured surface, roll out pastry dough 1/8 inch (3 mm) thick.
Cut out dough to fit pans.
Place dough in pans without stretching.
Pierce tartlet shells all over with a fork.
To make fillings, combine steak, egg and some salt and pepper in a small bowl.
In another small bowl, blend mushrooms, cheese, liver sausage and some salt and pepper.
Using a third small bowl, mix garlic sausage, parsley, walnuts, salt and pepper.
Use mixtures to fill tartlet shells.
Bake tartlets 20 minutes.