Saute the onion, celery and mushrooms in butter.
Add sausage, mushroom soup, pimiento and milk, stirring well over medium heat. Add sale and pepper to taste. Add the sliced eggs stirring gently until mixture is heated through. Keep warm.
Bake Pastry shells according to directions. Remove caps and reserve. Scopp out the center. Fill each pastry shell with the sausge and egg mixture--fill to overflowing. Replace caps and garnish as you wish. Serves 8