Cheesy sausage tarts

Cheesy sausage tarts

1 sheet puff pastry, thawed

5 small beef chipolata sausages (not spicy), cut in half
1-2 tablesp (20-40ml) pizza sauce (or tomato paste)
½ cup grated cheddar cheese

Optional extras:

5 cherry tomatoes, cut in quarters
2-3 mushrooms, roughly chopped

Preheat oven to 200C (400F) and spray a regular muffin tray with oil spray or non-stick spray.

Place the sausage pieces on a small tray and bake for 5 mins in the oven while the pastry is defrosting (they only need to be partly cooked as they’ll finish cooking in the tartlets).

Cut the pastry into nine squares then press each square into a muffin hole. Dollop some pizza sauce (approx ½ teasp) in the middle of the puff pastry then place a piece of sausage on the pizza sauce.  (Optional: add two pieces of cherry tomato and a couple of pieces of chopped mushroom to the muffin hole).  Top with grated cheese.

Bake in oven for 20-25 mins or until the pastry is puffed up and the sausages are cooked through.  Remove from oven and allow to cool.