Saucy Mushrooms In Cheese Pastry Shells
|Pie crust mix||9 Ounce (2 Sticks / 1 Package)|
|Finely shredded cheddar cheese||3 Ounce (3/4 Cup)|
|Boiling water||3 Tablespoon|
|Canned mushrooms||14 Ounce (2 Cans, 7 Ounce Each / 1 1/2 Cups)|
|Green pepper pieces||1 Tablespoon (Cutouts, For Garnish)|
|Baked pastry pieces||1 Tablespoon (Cutouts, For Garnish)|
|Sour cream||1 Tablespoon (For Garnish)|
1. Preheat oven to 425° F. before baking.
2. Take a small bowl, place pie crust and crumble it. Add boiling water and shredded cheese and using a fork, stir the mixture till the dough turns non-sticky, forms a ball and leaves the sides of the bowl completely clean.
3. Using a small amount of the dough, line the tart shell pans. Using the fingers, press the dough slightly for even lining. Add 1 tbsp mushroom mixture to each and allow to bake for 10 to 12 minutes.
4. Take out from shell pans and garnish with a sour cream dab [optional] and arrange cutouts of green pepper or baked pastry on the top.
5. Serve piping hot.