Cook the garlic in oil until just pale golden then crumble in the sausage. Stir and cook on medium heat for 10 minutes or until well browned.
Add mushrooms, stir and season with a small pinch salt. Turn up the heat, pour the wine and let the alcohol evaporate. Bring back on medium heat and cook for 10 minutes longer or until the mushrooms are soft.
Remove from heat and bring to room temperature. Discard the garlic. Transfer to a bowl and add cream, grated cheese, egg rosemary and pepper. Adjust seasoning and stir well.
Preheat the oven to 200 degrees C.
Unroll the puff pastry sheet and cut out 12 same size squares. Cut out also 12 baking paper squares, the same size of the pastry. Line a 12 muffin tin with the baking paper and then with pastry squares.
Add 1 or 2 tablespoons of sausage and mushroom mixture in each cup and slightly wrap the edges of the pastry towards the centre.
Bake in the preheated oven for 20 minutes or until golden. Remove from heat, let stand for a few minutes and serve lukewarm.