Finely chop the onion, cut aubergine into small cubes and sausages into thin slices. Cut the tomato in half, press it with your hands to extract its liquid and seeds. Finely chop and to drain in a colander. Heat some olive oil and sauté onion and sausages. After a few minutes, add the aubergine and cook the mixture for 4-5 minutes over medium heat. Finally, add the chopped tomato, mix and remove from heat. Add salt and pepper, empty the mixture into a bowl, add the Gruyère cheese, cream cheese and stir. Make the patties according to the instructions. Beat the egg with 2 tablespoons of water and brush their surface. Bake in a preheated oven at 200°C for 20 minutes. Allow to cool for a few minutes and serve.

For making Mini Fluffy Turnovers:
Place 20 mini puff pastries on a baking tray. Place the filling on one half of each round. Brush the edges with water. Fold the pastry in half over the filling. Press edges gently to stick together and make 3 small slits on each patty.