- 1 pkg. Pepperidge Farm frozen patty shells
- 4 oz. can mushrooms drained and chopped
- 3 tbls. butter
- 1/2 tsp. salt
- 1 large onion, chopped
- 1/4 c. sour cream
- 1 tbls. cooking sherry
- 1/8 tsp. thyme
- 2 scant tbls. flour
- pepper
| Thaw patty shells and cut into quarters. Pat each piece into mini muffin tins. Saute onion and mushrooms in butter. Add remaining ingredients. Spoon mixture into unbaked tarts. Bake 20 minutes at 400. If you want to freeze these, bake only 15 minutes. Cool and freeze. Thaw. Place on a cookie sheet and bake until hot. |