Photo by wongy11
wongy11's Notes:
Expand1/2 cup shortening Ask a question about this ingredient
1 cup all purpose flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 cup cold riced potatoes Ask a question about this ingredient
3 ounces can chopped mushrooms with liquid Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
2/3 cups heavy cream & the mushroom liquid Ask a question about this ingredient
1/2 teaspoon instant unsalted beef boullion Ask a question about this ingredient
1/2 teaspoon paprika Ask a question about this ingredient
1/4 teaspoon gound black pepper Ask a question about this ingredient
dashes garlic salt Ask a question about this ingredient
1 teaspoon minced onion Ask a question about this ingredient
1/2 teaspoon steak sauce (A1) Ask a question about this ingredient
1 egg yolk, slightly beaten Ask a question about this ingredient
2 tablespoons all purpose flour Ask a question about this ingredient
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.
Ask a question about this stepIn 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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