Author Notes
This recipe was my mother's. It is around fifty years old. She would make the mini tarts for company. I would make them with her & would always get to eat one. I have made them a couple of times for a small get together. Yum! —wongy11
Ingredients
- pastry
-
1/2 cup
shortening
-
1 cup
all purpose flour
-
1/2 teaspoon
salt
-
1/2 cup
cold riced potatoes
- filling
-
3 ounces
can chopped mushrooms with liquid
-
2 tablespoons
unsalted butter
-
2/3 cup
heavy cream & the mushroom liquid
-
1/2 teaspoon
instant unsalted beef boullion
-
1/2 teaspoon
paprika
-
1/4 teaspoon
gound black pepper
-
Dash
garlic salt
-
1 teaspoon
minced onion
-
1/2 teaspoon
steak sauce (A1)
-
1
egg yolk, slightly beaten
-
2 tablespoons
all purpose flour
Directions
-
cut shortening into fllour & salt into medium bowl.
with fork mix in potato.
Put rounded teaspoons of the mixture in to each of 30 tiny tart tins.
Press down onto bottom & sides of tins.
-
In a small sucepan on low heat cook mushrooms lightly in butter.
Blend in 2 tbsp. flour.
Stir in cream cream & seasonings
Cook until thickened, stirring.
Stir a small amount of mixture into egg yolk. You don't want the egg to cook.
Add it to the remainder of the filling.Cook a few minutes more.
Fill each mini tart evenly.
Bake at a 450 degree pre heated oven for 10 to 15 minutes until the edges are golden.
.
Remove from tins and serve warm.
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