|Piecrust mix||11 Ounce (1 Package)|
|Brown and serve sausages||4 Ounce (5 Sausages, 1/2 Of 8-Ounce Package)|
|Mushrooms||1⁄4 Pound, finely chopped|
|Onion||1 Small, chopped to make 1/4 cup|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Marjoram leaf||1⁄2 Teaspoon, crumbled|
1 Prepare the piecrust mix, following the label directions.
2 Pinch off small pieces and press into 1 1/4-inch tartlet pans.
3 If tartlet pans are not available, tiny muffin pans may be used, pressing the piecrust mix about half way up the sides of the cups.
4 Place the tartlet pans in a baking pan for ease in handling.
5 Bake in a hot oven at 400 degrees farenheit for 5 minutes. Remove to a wire rack.
6 Cut sausages into very thin slices.
7 In a small skillet brown the sausages and remove to paper towels with a slotted spoon.
8 Saute mushrooms and onion in the pan drippings until just tender.
9 In a medium-size bowl,beat the egg slightly;add milk, cheese, salt, marjoram and pepper. Mix well.
10 Fill the tartlet shells, dividing sausage slices evenly.
11 Bake in a moderate oven at 375 degrees farenheits for 15 minutes, or until firm.
12 Remove to a wire rack. Let stand for a few minutes before removing tartlets from the pans.
13 Place the tartlets in a foil or plastic boxes and cover firmly. Label and freeze.
14 Party day: Place the tartlets in a baking pan.
15 Heat in a hot oven at 400 degrees farenheit for about 10 minutes, or until piping-hot.
16 Garnish each tartlet with a thin slice of stuffed olive.(optional) Keep hot on a hot tray.