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1
Pre-heat oven to 400°F Spray 12 cup muffin tray with Pam or other non stick spray.
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2
Also make sure that your mashed potatoes are pre-heated, warm will do!
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3
Remove sausage from casings and brown using the vegetable oil.
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4
Make sure pieces are small and crumbled.
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5
While sausage is cooking, unroll pie crusts and use 2.5-3 inch round cookie cutter.
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6
Press each round into the cupcake tray places.
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7
You may have to roll out leftovers to get last two rounds.
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8
Be sure to save any leftover crust dough to use as topper decorations.
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9
Once sausage is browned, add frozen vegetables until cooked and add in the garlic, oregano and wine, mixing for 5 minutes.
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10
Then utilize cayenne, salt and pepper to taste.
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11
Mix into meat mixture the mozzarella, chedder and parmesan cheeses.
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12
Should be creamy texture.
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13
This is where you can substitute your favorite cheeses for the taste you desire!
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14
This can make these fancier or blending the flavors that you want:).
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15
Using a slotted spoon, fill the pie crust rounds in your tray with the meat/cheese/vegetable mixture.
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16
Make sure you fill them to the top but don't overfill as they might fall apart.
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17
Fill a plastic sandwich bag with the mashed potatoes and snip off a small corner on the bottom of the bag.
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18
This is an easy pastry bag and allows you to squeeze the mashed potatoes in a swirl on the top of the top of the pies.
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19
I personally love a spiral but I am sure that there are people way more creative than me who could do remarkable artistry with the mashed!
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20
Sprinkle lightly with salt and cheddar cheese.
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21
I made little twists out of the leftover pie crust dough but it isn't necessary.
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22
Do whatever you want here!
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23
Place uncovered in the oven for around twenty minutes.
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Allow to cool and gently use a knife to pop them right out of the tray.
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25
Enjoy with a lovely white wine!
