Sausage Pot Pie

Ingredients

• 4 medium size potatoes
• 1 Tablespoon margarine or butter
• 1/4 cup Romano cheese
• 1/2 cup Gruyere cheese, grated.
• 1/4 cup half & half or cream
• salt and pepper to taste
• 1 package puff pastry
• 1 lb mini breakfast sausages

Directions

1. Preheat oven to 350ºF.
2. Grease 4-6 individual ramekins or tartlet pans.
3. Peel the potatoes, rinse and cut into cubes.
4. Place the potatoes into a saucepan and put just enough water to cover the potatoes.
5. Bring to a boil and cook for 10 minutes or until potatoes are tender.
6. Remove from heat. Drain the water.
7. Add the margarine, cheeses and milk and stir well to make a creamy consistancy.
8. Taste and season with salt and pepper to taste.
9. If needed add a little extra milk. Set aside.
10. While the potatoes are boiling, unwrap the puff pastry and let thaw.
11. Cut each puff pastry into fourths.
12. Grease four to six tartlet pans or ramekins with vegetable oil.
13. Place one section of puff pastry into each tartlet pan and pinch under and down the edges to fit the pans.
14. In a medium size frying pan, cook the sausages over medium heat until fully cooked.
15. Drain off any grease.
16. Divide and spoon the mashed potato mixture into each of the puff pastry lined pans.
17. Divide the cooked sausages among each pie and wedge them in slightly.
18. Place the individual dishes onto a baking sheet then put the baking sheet into the preheated oven.
19. Bake for 30-35 minutes or until the pastry is cooked and golden brown.
20. Remove from oven and serve hot.