| Hamburger Tarts
Pastry:
2 cups of flour
1 teaspoon of salt
2/3 cup of shortening
5 tablespoons of cold water
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Combine the flour and salt, cut in shortening until particles are the size of peas. Sprinkle with water, 1 tablespoon at a time, until all the flour is moistened. Roll out dough to 1/8 inch thickness. Cut into eight 5 inch rounds and fit into eight muffin tins. Filling:
1/3 cup of finely chopped celery
1/4 cup of minced onion
3 tablespoons of minced green pepper
2 tablespoons of fat
1 pound of ground beef
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 teaspoon of thyme
1/2 cup of catsup
Pimento strips
1 can of cream of mushroom soup
1/4 cup of milk
Sauté the celery onion and green pepper in fat for 5 minutes, push to one side and sear beef. Spoon off excess fat, add seasonings and catsup. fill pastry cups with meat mixture, fold pastry edges over filling. Bake at 400ºF. for 35- 40 minutes or until pastry is lightly browned. Garnish with crisscross strips of pimento. Combine the soup and heat thoroughly, serve with tarts. 8 servings
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