Mushroom Tarts

• 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

1. cut shortening into fllour & salt into medium bowl.rnwith fork mix in potato.rnPut rounded teaspoons of the mixture in to each of 30 tiny tart tins.rnPress down onto bottom & sides of tins.
2. In a small sucepan on low heat cook mushrooms lightly in butter.rnBlend in 2 tbsp. flour.rnStir in cream cream & seasoningsrnCook until thickened, stirring.rnStir a small amount of mixture into egg yolk. You don't want the egg to cook.rnAdd it to the remainder of the filling.Cook a few minutes more.rnFill each mini tart evenly.rnBake at a 450 degree pre heated oven for 10 to 15 minutes until the edges are golden.rn.rnRemove from tins and serve warm.

pastry, shortening, flour, salt, cold riced potatoes, filling, mushrooms, unsalted butter, heavy cream, boullion, paprika, gound black pepper, garlic salt, onion, steak sauce, egg yolk, flour

Taken from food52.com/recipes/10151-mushroom-tarts (may not work)