I Feel Bad For People Who Didn't Eat At My House Last Might

This started as a Peak of the Market recipe. I usually find their recipes to be hit or miss but I think this one was definitely a hit. It's supposed to serve 8 and I have no problem believing that as I made four of the individual pies and still have plenty of the filling left.

Sausage & Mushroom Pie
3 lbs Italian sausage, casings removed
1 lb sliced mushrooms
1 onion
1/4 c flour
1 1/4 c beef stock
2 c sour cream (I used light, 5%)
1 bunch fresh parsley (I substituted about 2-3 Tbsp VE Chives)
1/2 lb frozen puff pastry, thawed

Brown the sausage meat over medium in a large pan, breaking it apart in the pan. Drain. Add the chopped onion and mushroom and cook for 3 minutes or till starting to soften. Gradually add the stock and sour cream and simmer on low for 30 minutes (I think I left this for much closer to 45 minutes). At that point, stir in the green and pull it off the heat.

Now, the recipe says to pour the filling into a 3 L casserole dish and put the pastry on top but I split it into 4 medium sized ramekins and divided the puff pastry between them. (I love the individual serving). Nothing special about attaching the pastry, just center it on top and press lightly around the edges. You can see from the picture that I didn't even trim the crust but just left it square.

This tasted SO good and I used the Butcher's Choice garlic sausage from Superstore. I had some today for lunch reheated in the microwave and it was even better. I'd like to try it again with a traditional Italian sausage because I think the fennel seasoning would be a really good touch.

K,J