Mushroom & Onion Cups

48

Shells: 2 cups flour ½ lb. butter cut into cubes ½ lb. shredded sharp cheddar ¼ teaspoon. salt ⅛ teaspoon. cayenne pepper Filling: 1 large finely diced onion ½ cup finely chopped mushrooms 1 Tbsp bacon grease ⅛ teaspoon. thyme Custard: 2 large eggs ½ cup milk 2 teaspoon. flour ¼ teaspoon salt

Mix shell ingredients in Cuisinart food processor until it forms a ball. Saute mushrooms & onions in bacon grease until tender and season with thyme, salt & pepper. Whip custard ingredient in bowl. Spray mini tart pan with olive oil. Place a small scoop of dough into each cup and press with tart tamper to form shell. It should be enough dough for 42 to 48 shells. Fill each shell with ½ teaspoon of onion & mushroom filling and pour enough custard until shell is ⅔ full. Bake @ 400 degrees for 12 to 15 minutes until custard is set.