walnuts, finely ground in blender or food processor
25 g stale
Cheddar cheese, very finely grated
tsp cold water to mix
mushrooms, trimmed, rinsed briefly, drained or patted dry
15 g plain
chopped fresh dill or parsley
grilled button mushrooms
For pastry, sift flour and salt
into a bowl. Rub in butter or margarine finely,
toss in nuts and cheese. Using a fork, stir to a fairly
stiff pastry with water. Roll out fairly thinly on floured
surface. Cut into 12 rounds with a 2.5"
biscuit cutter, re-rolling and re-cutting trimmings to make the
correct amount. Use to line 12 bun tins. Press a square of foil into each
and bake 7 minutes in oven set to hot 425F, Gas 7. Take out foil and continue to bake
until pastry is golden brown; 5 to 7 minutes.
Meanwhile make sauce. Fry mushrooms fairly briskly in
the fat for about 3 minutes. Stir in flour to form a roux, cook 1 more minute. Gradually blend in cream. Bring to boil, stirring
continuously, season with salt and pepper to
taste. Spoon into hot tartlet cases,
sprinkle wit dill or parsley, top each with a grilled mushroom and
serve straight away.
Savory, wholesome, interesting and an
ideal hot snack for a buffet party.