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Fennel Sausage and Egg Tartlets

Delicate pastry shells filled with sausage and eggs make an elegant first course for a formal brunch. The pastry can be prepared in stages over three days: Make the dough one day, roll it out and line the pans the next day, and bake the third day. Other favorite sausages can be substituted for the fennel sausages.
Customer Reviews for Fennel Sausage and Egg Tartlets
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