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Mushroom Tartlets




Source of Recipe


Western Star E-meals Issue 108


List of Ingredients




60g Western Star Butter
1 Tsp Ground Nutmeg
1 Tsp Ground Coriander
250g Mushrooms, any sort, sliced
3 Tbsp Cream
Salt and Pepper
4 Sheets Shortcrust Pastry, frozen shop-bought
1 Egg, lightly beaten



Recipe



Preheat the oven to 220C.

In a large frying pan, melt the butter and then add the nutmeg and coriander, sautéing quickly and then adding the mushrooms.

Sauté the mushrooms for 5 minutes, then add the cream and increase the heat, stirring occasionally to prevent sticking. Season with salt and pepper if necessary.

Using an 8cm pastry cutter, cut out 16 pastry rounds, and line 8 patty tins with pastry and prick with a fork.

Evenly spoon the mixture into each tart case and cover with the remaining pastry. Seal the edges well and brush the top of each tart with the beaten egg.

Bake for 20 minutes until golden brown and crisp. Serve warm with a green salad or steamed vegetables.