Mushroom and Lamb Flans

• 2 cups plain flour
• 150 g butter
• 1 egg yolk
• 1 teaspoon lemon juice
• 1 tablespoon water, approx
• 2 eggs, lightly beaten
• 23 cup thickened cream
• 2 tablespoons milk
• 1 tablespoon oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 150 g ground lamb
• 100 g mushrooms, chopped
• 1 teaspoon fresh basil
• 14 teaspoon dried oregano leaves
• 250 g tomatoes, peeled and chopped approximately

1. Sift flour into bowl, rub in butter, stir in yolk, juice and enough water to make ingredients cling together.
2. Press dough into ball, knead on floured surface until smooth, cover refrigerate for 30 minutes.
3. Divide pastry into 8 portions on lightly floured surface large enough to line 8 greased 10cm flan tins.
4. Ease pastry into tins, trim edges.
5. Place tins on oven trays, line pastry with paper and fill with dried beans.
6. Bake in moderately hot oven for 7 minutes, remove beans and bake for further 7 minutes until pastry is browned.
7. Divide filling between pastry cases pour over combined eggs and cream and milk.
8. Bake in moderate oven about 30 minutes until browned.
9. Filling: Heat oil in pan, add onion and garlic, cook stirring until onion is soft, add mince and mushrooms, stir over heat until mince is well browned.
10. Stir in herbs and tomatoes, simmer uncovered until liquid is evaporated.

flour, butter, egg yolk, lemon juice, water, eggs, cream, milk, oil, onion, garlic, ground lamb, mushrooms, fresh basil, oregano, tomatoes

Taken from www.food.com/recipe/mushroom-and-lamb-flans-66004 (may not work)